Asian-style Scrambled Eggs
Asian-style eggs: simplicity with an Oriental touch.
Made with Whole peeled tomatoes
Mutti® Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
15 min (COOK TIME: 10 min / PREP TIME: 5 min)
Easy
2 people
Ingredients
-
4
eggs
-
14
oz
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
-
1/2
cup
Basmati rice
-
3
tablespoons
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 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, 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.
