Scrambled Eggs With Soy-Marinated Tomatoes
Scrambling eggs with tomatoes is a classic comforting pair, particularly in Chinese cuisine. But instead of cooking the tomatoes along with the eggs, here, the eggs are cooked separately, while the ripe tomatoes break down, their flavors concentrating when left to sit in a sweet soy-sesame dressing. Pile the scrambled eggs and the tomatoes onto crusty bread to soak up all the flavor. Add chunks of avocado to the marinated tomatoes too, if you like.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound ripe tomatoes
- ¼cup finely chopped scallions (from 2 medium)
- 2teaspoons toasted sesame oil
- 1tablespoon agave syrup or honey
- 1tablespoon soy sauce
- 1tablespoon peeled, minced ginger
- 1garlic clove, grated or minced
- 5large eggs
- ¼cup freshly grated Cheddar (optional)
- Salt, to taste
- 2tablespoons unsalted butter
- 1medium avocado (optional)
- Toasted crusty bread, for serving
Instructions
Step 1
Using a sharp knife, cut the tomatoes into bite-size chunks. Add them with their juices to a large mixing bowl. Add the scallions, sesame oil, agave, soy sauce, ginger and garlic, and toss to combine. Set aside while you scramble the eggs, or cover and place in the fridge to marinate for 30 minutes and up to overnight.Step 2
In a medium bowl, add the eggs, shredded cheese (if using) and a generous pinch of salt. Poke the yolks to break them, and beat until frothy.Step 3
Heat a medium skillet over medium. Add the butter to the pan. Once it’s melted, tilt the pan to coat the surface, then add the eggs. Cook, slowly pushing the eggs with a spatula across the bottom of the pan until soft curds form. (For larger curds, stir less frequently.) Continue cooking until the eggs are set but still glossy, about 3 minutes. Remove from the heat immediately and transfer to a serving platter.Step 4
Pit and cube the avocado, if using, and add it to the bowl with the tomatoes. Spoon the marinated tomatoes and their juices over the eggs, and scoop onto slices of crusty bread to serve.