Scrambled Eggs with Tomatoes (Ginisang Itlog at Kamatis)
Scrambled eggs with tomatoes is a simple and easy-to-make dish. Moist and fluffy scrambled eggs ready in 10 minutes to serve with rice.
Ingredients
- 2 large eggs
- handful cherry tomatoes or 2 medium tomatoes
- salt and pepper to taste
- 1 tbsp neutral cooking oil
Instructions
- Whisk the eggs until smooth. Stir in salt and pepper and set aside.
- Prepare the tomatoes. Slice the tomatoes in halves.
- On medium heat, add some oil to a pan and pour the whisked eggs. Scramble the eggs until the desired doneness. Scoop out of the pan and set aside.
- Bring the same pan back to medium heat and then add some oil.
- Add the tomatoes. Cook until the tomatoes are soft and add the scrambled egg back into the pan.
- Fold the egg and tomatoes until just combined.
- Immediately transfer to a serving plate. Serve with a warm bowl of rice and enjoy