Pan-fried Eggs and Tomatoes
This Pan-fried Eggs and Tomatoes is made with simple ingredients, but you will be surprised at how good it tastes. Eggs are fried into an omelette with brown spots to enhance the flavors. Then come the juicy tomatoes and sweet onions to make the whole dish tasty.
Servings: 2 people
In a bowl, add eggs, salt, pepper and fish sauce. Beat well.
Place a pan over medium heat and add oil. Once the oil is hot, add onions. Stir and cook until fragrant (about 40 seconds).
Add tomato wedges, stir to distribute evenly in the pan and cook for a minute until onions start to brown lightly and tomatoes just start to soften.
Add scallions and give everything in the pan a stir to distribute evenly. Then pour beaten eggs into the pan.
Let the omelette cook for about 10-15 seconds and then push the edges slightly towards the center to let the uncooked eggs flow out. Drizzle a bit more oil around the edges if needed.
Cook for about 2 minutes until the bottom of the omelette has brown spots. Don't let it brown too much or the omelette will be dry. Flip (you can divide into quarters so that it will be easy to flip) and cook the other side briefly (about 30 seconds or so). Remove from the heat.
Transfer to a serving plate and serve hot with steamed rice and some fish sauce on the side.
Please adjust heat as needed depending on your stove. Once you add the eggs, don't go over medium heat or it will dry out the omelette. We want one side to have brown spots and the other side lightly cooked for softness.
If you want to make this as a main dish for 2 people, you can add one more eggs (and more salt) to make it more filling.
To make the dish vegetarian, you can omit fish sauce and add more salt. Then serve it with some soy sauce on the side.
Calories: 144kcal | Carbohydrates: 11g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 246mg | Sodium: 512mg | Potassium: 496mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1501IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 2mg