When I come home from a hectic day, the last thing I want to do is put together a dinner that requires a bunch of ingredients and pots / pans (meaning, a lot of washing up). Hence, I created this recipe to make things instantly calmer, and have dinner on the table in less than 10 minutes.
What you’ll need (serves 2):
- 5 eggs
- 1 tomato (deseeded and diced)
- 1/2 a red onion (diced)
- 1-2 tsp of tabasco
- 1/2 tsp of salt, pepper
- green onion (optional)
In a bowl, crack eggs and whisk together with salt, pepper and tabasco. You can really adjust the level of tabasco to your preference, but I do insist that you add some because it gives the dish its punch.
In a pan with around 2 tsp of oil, saute the diced red onion on medium heat for around 2-3 minutes. This way, you’ll take some of the pungency out without completely wilting the onion.
After the onion starts to slightly brown, add the diced tomato. I like to keep the tomato quite firm in the scramble, so I only saute them for around half a minute before adding the whisked eggs.
Pour the whisked eggs directly into the pan, and scramble it with the vegetables. Push the eggs around until they come to your desired cooked level – I like mine slightly on the runny side. If you have any green onions around, sprinkle some on top of the eggs and fold in.
Viola! Plate and eat while piping hot.