Scrambled eggs make the best stand-by dinner when the pantry is bare and inspiration is in short supply. When summer tomatoes are at their peak, they make an excellent addition, while ginger, soy sauce and rice vinegar take this simple dish to a whole other realm. Breakfast, lunch or dinner - the choice is yours.
- 2 tbsp vegetable oil
- 3 ripe tomatoes, diced
- 3 spring onions, thinly sliced, white and green parts reserved separately, plus extra thinly sliced green parts to serve
- 1 tbsp finely grated ginger
- 1 tbsp each soy sauce and brown rice vinegar
- 6 eggs
- 1 tsp sesame oil
- 1Heat half the vegetable oil in a non-stick frying pan over medium-high heat, add tomato, green parts of spring onion and ginger, and simmer until tomatoes break down (1-2 minutes). Add soy sauce and vinegar and simmer until liquid is reduced by half (1-2 minutes). Transfer to a bowl and wipe out pan with paper towels.
- 2Whisk eggs, white parts of spring onion and sesame oil in a bowl to combine and season to taste. Heat remaining vegetable oil in a frying pan over medium-heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (1-2 minutes; don’t break up egg too much). Remove from heat, carefully stir in tomato mixture and serve hot scattered with spring onion, cherry tomatoes, coriander and sesame seeds.