Asian-style Scrambled Eggs
Asian-style eggs: simplicity with an Oriental touch.
Made with Mutti Whole Peeled Tomatoes
Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.
15 min (COOK TIME: 10 min / PREP TIME: 5 min)
Easy
2 people
Ingredients
-
4
eggs
-
400
g
Mutti Peeled Tomatoes
-
2
tablespoons
Mutti Double Concentrated Tomato Paste
-
1
tablespoon
mirin (sweet sake)
-
1
tablespoon
soy sauce
-
2
spring onions
-
t.t.
salt
-
t.t.
pepper
-
100
g
Basmati rice
-
40
g
extra vigin olive oil
-
t.t.
black sesame seeds
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Asian-style Scrambled Eggs: Method
- First, finely chop the spring onions, setting aside a few of the green slices for garnish. Place the rest in a pan with a drizzle of oil and sauté gently.
- Add the Tomato Paste and stir to combine. Take out a spoonful of the mixture and set it aside.
- In the same pan, add Mutti Peeled Tomatoes and break them up well with a fork.
- Season with salt and pepper, and after a few minutes, pour in the broth. Let it simmer for a few more minutes.
- In a bowl, beat the eggs with the soy sauce, mirin, salt, and pepper. If you don’t have mirin, you can substitute it with half a teaspoon of sugar.
- Prepare the scrambled eggs in a separate pan with a drizzle of oil. Heat the oil, pour in half of the egg mixture, and let the edges set. Gently stir and cook just until the eggs are barely set, being careful not to overcook them. Repeat with the remaining eggs.
- To plate, on the plate spread your preprepared tomato sauce, add a few spoonfuls of cooked basmati rice, and top with the scrambled eggs. Garnish with the reserved sliced spring onions and a light sprinkle of black sesame seeds.
