Tomato scrambled egg "Asia Snack

Name: Tomato scrambled egg "Asia Snack
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Spring onions; 1 piece (approx. 20 g each) Ginger; 150 g Cherry tomatoes (e.g. yellow); 3 Tomatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Soy sauce; 1 TABLESPOON Cider vinegar; 8 Eggs; 1 TEASPOON Sesame Oil; 7-10 Tbsp salt, pepper; 1 TABLESPOON Sesame; 4 Stem/s Coriander or parsley

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

If you want to put something decent on your plate despite the stress of Christmas, try our Asian-influenced recipe for ... scrambled eggs!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Spring onions
1 piece (approx. 20 g each) Ginger
150 g Cherry tomatoes (e.g. yellow)
3 Tomatoes
2 TABLESPOONS Oil
1 TABLESPOON Soy sauce
1 TABLESPOON Cider vinegar
8 Eggs
1 TEASPOON Sesame Oil
7-10 Tbsp salt, pepper
1 TABLESPOON Sesame
4 Stem/s Coriander or parsley

Directions

1
Clean, wash and cut the spring onions into rings. Peel and grate the ginger. Wash the tomatoes. Slice the cherry tomatoes, cut the rest of the tomatoes into pieces. Fry spring onions, ginger and tomato pieces in 1 tbsp. hot oil. Add soy sauce and vinegar, simmer for 1-2 minutes.
2
Whisk eggs, sesame oil, salt and pepper. Roast the sesame seeds in a pan without fat, remove. Heat 1 tablespoon of oil in the pan. Fry the eggs in it until they fry into scrambled eggs. Wash and pluck the coriander. Add tomato mix to the egg, mix gently. Sprinkle with cherry tomatoes, sesame and coriander.