Eggs dress up for dinner in this Asian-inspired dish
If you like ketchup with your scrambled eggs at breakfast or brunch — and who doesn’t? — then you should try this.
This Asian-inspired dish, adapted from a recipe in the New York Times, offers a sophisticated take on the much-loved interplay of bland, smooth egg and sweet-and-sour tomato sauce.
In this version, the tomato sauce is brightened with a little fresh minced ginger and a touch of ketchup.
As for the eggs, instead of mixing milk or cream into them before scrambling, this recipe calls for a few drops of sesame oil and some chopped green onions. You’ll enjoy the difference, with or without the tomato sauce!
Scrambled eggs are often thought of as breakfast food, but that’s a shame. Eggs are a wonderful food any time of day. They’re economical, very nutritious, and nothing cooks more quickly or easily.
What I like about this recipe is that it combines the speed of preparation with the inventiveness expected of an evening meal.
The recipe calls for only half a large can of diced tomatoes. Save the other half for making spaghetti sauce or chili. If taken out of the can and stored in a plastic or glass container, the tomatoes will keep several days in the fridge.
Serve this dish by itself, or with reheated fried rice from your last Chinese food takeout adventure.