Stir-fried tomato and scrambled eggs 家常蕃茄炒蛋

Tomatoes are in season!!!

It’s one of my favorite ingredients to all kinds of dishes. No matter Asian dishes like beef stew, Mexican dish such as salsa, or pasta, burger, or sandwiches, I always love lots of tomatoes. I prefer cooked tomatoes over fresh tomatoes. The cooked tomatoes taste sweeter and the flavor is much more enhanced. Also, cooked tomatoes contain rich lycopene and antioxidant which is really good for health.

This dish is a very common dish on Taiwanese family dinner table. It is very simple with savory taste and makes me feel like home. You can use a little cornstarch to thicken the sauce, but I love the sauce to pour onto my rice. Try it out! I’m sure kids will love this dish as well.

Servings: 2-3      Total Time: 15 mins       Difficulty: easy

Ingredients:

• 4 eggs
• 3 tomatoes, chopped into 1/6 pieces
• Ginger thin strips 1 tbsp
• Milk 2 tbsp
• Soy sauce 1 tsp
• Sugar 1/4 tsp
• Freshly cracked black pepper 1/2 tsp
• Sea Salt 1 pinch

Directions:

• Beat eggs, milk, and salt in a large bowl until finely blended. Heat up a pan with 1 tsp of oil in medium heat, then pour in the beaten egg. Gently stir the egg until it is almost thickened, then transfer the scrambled eggs back to the bowl for later. *HINT: you want to undercook the eggs a little bit since you will combine the scrambled eggs with tomatoes later. 
• In the same pan, stir fried the ginger until aromatic. Place in the chopped tomatoes, black pepper, soy sauce, and sugar.  
• Keep stir-frying the tomatoes until it is soft and turns into thicker sauces for about 8 minutes.
• Combine the tomato sauce with scrambled eggs. Then ready to serve!!
• You can also sprinkle some chopped scallions to garnish and add more flavor to the dish. 

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家常蕃茄炒蛋

最近蕃茄正在盛產，漂亮又便宜！蕃茄是我最喜歡的食材之一，各種中西式的料理都少不了它。但我比較喜歡煮過的蕃茄味道，新鮮的大蕃茄我比較不愛吃，總覺得有一股青味。但煮過的蕃茄味道更香甜、少了青味，更增加料理口味的厚度與層次感。更不用說煮過的蕃茄會釋放大量的茄紅素與抗氧化物，對身體更健康唷!!

這道蕃茄炒蛋是家常到不能再家常的超簡單料理，幾乎所有台灣人的晚餐餐桌都曾經出現過它。酸酸甜甜又滑嫩多汁的口感讓人忍不住想多扒一碗飯。從備料到上桌不到15分鐘也是職業婦女的救星～ 有些人會加一點太白粉或玉米粉水讓湯汁更濃稠，但我習慣不加任何水，完全用蕃茄自己出的湯汁稍微收乾，雖然水分會稍微多一點，但味道一樣很濃郁，吃起來也更健康。

材料:

• 4 顆全蛋
• 3 顆大蕃茄，切成1/6 塊
• 薑絲 1 大匙
• 鮮奶 2 大匙
• 醬油 1 小匙
• 糖 1/4 小匙
• 粗粒黑胡椒 1/2 小匙
• 鹽 1 小搓

做法:

• 在一個大碗中，將蛋、牛奶和鹽均勻打散。中火熱平底鍋與一小匙油，倒入蛋汁，輕輕攪拌到炒蛋半熟，倒回大碗中備用。蛋不需要炒太熟，因為等等還會再回鍋跟蕃茄混合，現在炒全熟等混合的時候蛋就會老了。
• 在同一個平底鍋熱一小匙油，爆香薑絲。倒入蕃茄塊、醬油、胡椒和糖，均勻拌炒直到蕃茄出水、變軟。繼續中火煮到湯汁稍微收乾，大約 8 分鐘。
• 加入炒好的半熟蛋，稍微攪拌均勻，就可以上菜囉！成品也可以灑上一點蔥花，增加顏色和味道。