China · Chinese

Tomato and Scrambled Eggs

Name: Tomato and Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: tomato 360 g; large egg 3 piece; rapeseed oil 12 ml; salt 2 g; scallion 5 g

15 minutes · 2 servings · Easy

Adapted to the stated portions and ingredient list. Seasonings, timing and doneness were text-reviewed; not a verbatim translation and not kitchen-tested. https://github.com/Anduin2017/HowToCook/blob/a2d45c6984dff9ee941da0e7c452f7965965d962/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md AI-generated illustration; not kitchen-tested.

Ingredients

tomato360 g
large egg3 piece
rapeseed oil12 ml
salt2 g
scallion5 g

Directions

1
Wash and chop tomatoes. Beat the eggs. Wash and slice the scallion.
2
Heat oil over medium heat. Scramble eggs until set and transfer to a plate. Cook tomatoes in the same pan for about 5 minutes until softened and juicy.
3
Return eggs, add salt and stir until hot throughout, with no liquid egg remaining and a center temperature of 71°C. Finish with scallion.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.