Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 6 eachlarge eggs
- 600 gripe tomatoes, cut into wedges
- 3 eachscallions, whites and greens separated and sliced
- 2 tbspneutral oil, divided
- ¾ tspsalt, divided
- 1 tspsugar
- 60 mlwater
- ⅛ tspground white pepper
Make it
- Beat the eggs with one-third of the salt and the white pepper. Heat half the oil in the pan over medium heat, add the eggs and fold gently for 2–3 minutes until just set with no liquid egg remaining; transfer to a clean bowl.
- Add the remaining oil and scallion whites to the pan for 30 seconds. Add the tomatoes, remaining salt and sugar and stir over medium-high heat for 3 minutes.
- Pour in the water, cover and simmer on medium-low for 3–4 minutes until the tomatoes soften and release a light sauce.
- Return the eggs and fold through for 1–2 minutes, until hot throughout and the egg mixture reaches 71°C / 160°F. Scatter over the scallion greens and serve promptly.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.