Tomato Eggs

Steps:

1. Thinly slice onion and half (or quarter) cut the cherry tomatoes.
2. Crack open 2 eggs in a bowl and very lightly scramble- just to break the yolk and combine with the whites.
3. On medium heat, heat oil, then add eggs to the pan. Push and softly fold. Eggs should still be lightly set, slightly runny – roughly halfway cooked. Remove and set aside.
4. Add more oil if needed. Stir fry the garlic and sweet onions.
5. Add sliced tomatoes to pan – should help deglaze any ingredients stuck to the pan. Add seasoning.
6. Lower your heat and then add the partially cooked scrambled eggs back into the pan. Softly fold to combine ingredients.
7. Finish cooking the eggs to preferred doneness. Add chives or green onions for color.

⭐️ Chef Notes ⭐️

• Be gentle while scrambling and folding. Watch heat and timing, to retain a softly set fluffy egg texture.
• Press down on tomatoes while cooking to release juices (to help deglaze) and to cook faster.
• If you use sweet cherry tomatoes, you probably don’t need to add any sauces, etc. The fresh taste should come in through in the dish.
• I prefer a dryer stir fry. If the dish is too juicy – you have too many tomatoes to egg ratio or you used a tomato with high water content (ie. heirloom or vine ripe). You can add a corn starch slurry to thicken, but I recommend using a less juicy variety for this dish.