Scrambled Eggs, Tomato and Fish Sauce

3 large or extra-large eggs
3 healthy shots of fish sauce
1/8 teaspoon black pepper, freshly ground preferred
1 small green onion, green part only, cut into thin rings (optional)
1 1/2 to 2 tablespoons canola or other neutral oil
1 medium shallot or 1/2 small yellow onion, chopped
1 ripe Roma tomato, seeded and cut into thumbnail-size pieces

In a small bowl, beat together the eggs, fish sauce, and pepper. You should be able to smell the brininess of the fish sauce. Otherwise, add a little more. Add the scallion and set aside near the stove.

Heat the oil in a medium nonstick skillet over medium heat. Add the shallot and gently saute for 4 to 5 minutes, until soft and fragrant. Add the tomato and cook, stirring, until heated through and slightly softened, about 2 minutes.

Lower the heat to medium-low, pour in the egg mixture. Keep the bowl nearby.

Gently stir and fold to scramble the ingredients.

When done, remove from the heat and drizzle on the egg leftover in the bowl. Divide between two plates and serve with baguette.

Yields 2 servings

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

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