Join us for another edition of the Quarantine Cooking Series as we venture into breakfast foods!
Looking for an EGGcelent breakfast meal? Look no further than this quick and easy version of Egg and Tomato! Below is my take on a classic Chinese dish! All you need are some eggs, tomatoes, rice, and anything else you may want to add in.
Ingredients:
2 eggs
7 cherry tomatoes (approx.) or 1-2 regular tomatoes
1 green onion
Green Tobasco sauce to taste (optional)
Lemon juice
Rice
Steps:
Start by cracking your eggs into a bowl and mixing them until the yolks and whites are well-incorporated.
Heat up a pan with your choice of oil - I recommend either olive oil or sesame.
Next add in your eggs and scramble them until they are mostly cooked.
Chop your tomatoes - I like the cherry tomatoes since I can just slice them into halves really quickly. It's important to cut them somehow so that the tomato juices can mix with the egg and keep it from drying out as it cooks.
Add in the chopped tomatoes, and combine until the eggs get a nice reddish colour. Chop your green onion and add to the mix before or after taking it off the stove. Feel free to add any other veggies you may want like mushrooms or peppers (optional).
Put everything into a bowl over cooked rice and squeeze some lemon juice on top. I like to add Tobasco for a bit more spice, as well as salt and pepper to taste.
Enjoy, and feel free to modify this recipe as you like!
I promise this recipe is no YOLK, and hopefully these puns CRACK you up as much as they do for us. As always, be sure to tag us if you try it @westernfoodies.
