Scrambled Eggs with Tomatoes
Ingredients: eggs, salt, oil, minced garlic, minced ginger · 20 min cook time · 400kcal · ~₩7,400
Ingredients
4개 eggs, 1꼬집 salt, 2큰술 oil, 2쪽 minced garlic, 2조각 minced ginger, 4개 scallions, 3개 Roma tomatoes, 0.5컵 Pico de Gallo, 0.5작은술 white pepper, 1작은술 sugar, 1꼬집 MSG, 2큰술 Shaoxing wine, 2작은술 soy sauce, 1큰술 ketchup, 1큰술 cornstarch slurry
Instructions
1. Heat a wok to low temperature. Scramble four eggs with a big pinch of salt. Cook them in the preheated wok until half scrambled, then remove them to a bowl.
2. Reheat the wok with a little more oil. Add minced garlic, minced ginger, and scallions. Sauté until fragrant.
3. Add chopped Roma tomatoes and any leftover Pico de Gallo. Cook the tomatoes down until they start to break down and become juicy.
4. Season the tomatoes with a pinch of salt, white pepper, about a teaspoon of sugar, a pinch of MSG, a dash of Shaoxing wine, a couple of tablespoons of soy sauce, and a squirt of ketchup.
5. Add a teeny bit of cornstarch slurry to slightly thicken the sauce. The ketchup and tomatoes will also help thicken it.
6. Return the half-scrambled eggs to the wok and break them up a little. Mix everything together until heated through.
7. Serve the scrambled eggs with tomatoes over a bowl of rice or with rice on the side.
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