Tomatoes and egg
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 413 / Protein 17g / Carbohydr. 13g / Fat 32g
Ingredients (1 servings)
|7 tbsp||vegetable oil (divided)|
frying pan, fork, plate, cooking spoon, cutting board, knife, small bowl
Rioja reds may be more well-known, but this region also produces excellent whites, known as Rioja Blanco. The barrel-aged version goes very well with eggs.
Cut tomatoes into wedges and slice green onion crosswise. Crack eggs into a small bowl.
cutting board, knife, small bowl
2 tomatoes / 1 green onion / 2 eggs
Beat eggs with a fork. Then heat some vegetable oil in a frying pan over high heat. Once oil is hot, pour in eggs and stir quickly. Continue to cook until eggs are set, then transfer eggs to a plate and set aside.
frying pan, fork, plate, cooking spoon
3 tbsp vegetable oil
Add some more vegetable oil to the frying pan, then sauté green onions for 1 – 2 min. Add tomato wedges and season with sugar and salt. Continue to sauté, stirring occasionally, until tomatoes are soft, approx. 5 – 7 min. Return eggs to pan and stir until everything is mixed together and heated.
4 tbsp vegetable oil / 2 tsp sugar / 1 tsp salt
Enjoy with rice or noodles!