Simple College Cooking 101: Episode 2: Tomato Scrambled Eggs


This is actually a Taiwanese (or generally Chinese?) dish called 番茄炒蛋, which is literally translated as tomato fried egg. It’s a dish that’s easy to make and highly satisfying, so I’ve put up the recipe again!

Tomato Scrambled Eggs (番茄炒蛋):

serves 1-2


  1. two large eggs, beaten
  2. one medium tomato, de-seeded and diced
  3. salt
  4. pepper
  5. cooking oil


  1. Add 1 tbsp of the cooking oil to a warmed skillet and saute the diced tomato on high for about one minute.
  2. Add salt and pepper to the tomato, then allow some of the liquid from the tomato to evaporate.
  3. Gather the tomato pieces into the center of the skillet, and then add the beaten egg directly on top of the tomato.
  4. Let the egg set for approximately one minute, and then flip.
  5. Enjoy!

*Note: the more liquid you leave in the the pan from the tomatoes, the more the eggs will fall apart and refuse to stay in larger chunks.


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