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Savory Scrambled Eggs with Tomatoes

A comforting dish of fluffy scrambled eggs paired with sweet, juicy tomatoes and savory umami flavors.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Asian, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz ripe Roma tomatoes Look for deep red, firm tomatoes for the best flavor.
  • 5 large eggs Use fresh, high-quality eggs for best texture and taste.
  • 2.5 teaspoons fish sauce Can substitute with soy sauce for a vegetarian option.
  • 2 tablespoons neutral oil Canola, vegetable, or grapeseed oil works best.
  • 2.5 teaspoons soy sauce Enhances umami notes; adjust to taste.
  • 1 teaspoon brown sugar Balances acidity and enhances the natural sweetness of the tomatoes.
  • 1 green onion, chopped Adds a fresh crunch and bright flavor.
Seasoning
  • Ground white or black pepper, to taste A pinch adds a lovely contrast to the sweetness of tomatoes.
Optional Servings
  • Jasmine rice Serve the dish over this fragrant rice for a complete meal.

Method
 

Preparation
  1. Cut each tomato in half lengthwise, remove the core, and slice into wedges.
  2. In a bowl, whisk together the eggs, fish sauce, and a pinch of white pepper until fully combined.
Cooking
  1. Heat oil in a skillet over medium heat. Add tomatoes, soy sauce, and brown sugar. Cook for 1-2 minutes until softened, then add chopped green onions just before taking them off the heat.
  2. Clean the skillet and add a bit more oil. Pour the egg mixture into the hot skillet and cook, stirring gently, until the eggs are 80% set (about 3-4 minutes).
  3. Gently fold in the cooked tomatoes with the eggs, allowing everything to finish cooking together for another minute.
Serving
  1. Serve over jasmine rice, adding a drizzle of hot sauce if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently. You can prep tomatoes and egg mixture in advance.