Chinese Scrambled Eggs with Tomatoes

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

4 egg (s)
3 tablespoon soy sauce, dark
1 tablespoon, leveled ginger powder
4 tomato (s)
1 spring onion (s)
1 tablespoon wild garlic, dried (or garlic as an alternative)
1 tablespoon oil, neutral (e.g. sunflower oil)
1 dash olive oil

Instructions

Whisk the eggs with the ginger in a small bowl. Add the soy sauce and stir again. This seasoning can be varied depending on your taste, I personally prefer a lot of soy sauce and a little ginger.
Cut the tomatoes and spring onions into pieces as desired
to cut. Heat the pan and add the neutral oil. Add the wild garlic and spring onions to the oil in the pan and distribute them. Sweat for about a minute over medium heat. Pour in the egg mixture and heat for about a minute. Mix everything with chopsticks or spatula.
Move the half-finished scrambled eggs aside in the pan to make room for the tomatoes. Pour in the olive oil and let the tomatoes sizzle in it for about 30 seconds. Finally, mix everything together and serve.

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