Asian-style Scrambled Eggs
Asian-style eggs: simplicity with an Oriental touch.
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
15 min (COOK TIME: 10 min / PREP TIME: 5 min)
Easy
2 peolpe
Ingredients
-
4
eggs
-
400
g
Mutti Peeled Tomatoes
-
2
tablespoons
Mutti Double Concentrated Tomato Puree
-
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 virgin 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 Puree 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, spread on the bottom a layer of the tomato sauce you previously made, 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.
