Egg with tomatoes

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 2 tomatoes
• 4 eggs
• 2 tbsp olive oil
• 1 tsp sesame oil
• 2 tsp rice vinegar
• ½ tsp granulated sugar
• 1 tsp cornstarch
• 1 scallion

TOOLS

• 1 knife
• 1 skillet pan
• 1 wooden spoon
• 1 bowl
• 1 whisk
• 1 platter

Dice tomatoes and scallion.

Crack eggs in a bowl, add scallions, sesame oil, a quarter tsp of salt, and an eighth tsp of black pepper. Whisk for 2 minutes to get an egg mixture.

Heat olive oil in a skillet pan over medium-high temperature. Add the egg mixture to the pan and stir with a wooden spoon for 2 minutes to get cooked eggs. Then, turn off the heat.

Transfer cooked eggs to a platter.

Heat 1 tbsp of olive oil in a skillet pan. Stir in tomatoes, an eighth tsp of salt, and an eighth tsp of black pepper with a wooden spoon. Cook for 5 minutes, add rice vinegar and granulated sugar to the pan. Transfer cooked eggs and stir again, then top with scallions.

Combine cornstarch with 1 tsp of water and whisk to get a cornstarch mixture.

Transfer the cornstarch mixture to the skillet pan and stir with a wooden spoon, then transfer egg with tomatoes to a platter.

It’s ready to be served !