Egg and Tomato Recipe

You might think that mixing egg and tomato together sounds weird. Or maybe too bland. But not this egg and tomato recipe. Try it out, and you’ll see for yourself!

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You’re probably also thinking that I’m obsessed with tomatoes. I’ve already got angel hair pasta recipe and spaghetti recipe. Well, I’m not obsessed, but I do very much like tomatoes. (I’d have to admit though that I can’t resist tomatoes used as garnish.) But what’s more is that I equally enjoy eggs. And you can imagine how my heart skipped a beat when I had my first bite of both eggs and tomatoes together in a dish! Not much more to please me than my two favorite ingredients, together, synergized in a dish. (Am I getting carried away? No way!)

So, try serving the egg and tomato combo over rice, and you’ll be downing the rice like no tomorrow. There’s no blandness in this egg and tomato recipe!

Egg and Tomato Recipe

Ingredients

Yield: 4 servings

egg-and-tomato

  • 4 eggs
  • 4 small tomatoes, sliced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 2 tsp sugar
  • vegetable oil
  • fried shallots or green onions, for garnish (optional)
  • dash of salt & pepper

Directions

  1. Slice the tomatoes to about 1 inch thick. If the slice is too big, cut in half. Leave the seeds in. Set aside.
  2. Mince the garlic. Set aside.
  3. Beat the eggs in a bowl. Add a dash of salt and pepper.
  4. Heat a non-stick skillet over medium heat. Grease the pan with some oil. Make sure the oil is hot before you put the eggs in.
  5. Fry the eggs. You can scramble it if you like. You want the eggs to be in somewhat bite sized pieces.
  6. Remove the eggs from heat.
  7. Grease the pan with some more oil.
  8. Add in garlic. Sautee the garlic until it becomes a bit golden brown.
  9. Add in the tomatoes. Cook until they become softened, about 8-10 minutes.
  10. Add in salt and sugar to the tomatoes. Taste to your liking. If the sauce is too sour, add more sugar.
  11. Add in the eggs. Mix well.
  12. Let the eggs soak in the tomato sauce for about 2 minutes.
  13. (Optional) Garnish with fried shallots (pictured) or chopped green onions.
  14. Serve over rice.
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