Wednesday, September 07, 2016

Tomato Fried Eggs with Garlic Kale Pasta

Tomato Fried Eggs 番茄炒蛋 may sound ordinary but this simple classic Chinese home-style dish is nutritious and delicious. Very often, tomato fried eggs is prepared as a side-dish typically paired with steamed rice or rice congee/porridge.

How about turning them into a one-dish pasta meal today, with additional sauteed garlic kale and sweet peppers.

Homey delicious, and homey good.

Tomato Fried Eggs with Garlic Kale, Sweet Peppers Pasta 
1 organic tomato
1 organic egg lightly whisked
1 green onion, separate white and green parts, both finely diced
2-3 cups of finely sliced/chopped kale
4-5 sweet pepper, thinly sliced
1 clove garlic
Pasta, boiled/cooked, set aside

Directions: In a pot, fry the white parts of onions in 1tsp of cooking oil, then add tomato and fry till juices are released. Slowly add in egg and allow it to "curdle" like a soft scrambled egg (refer to Tomato Fried Eggs recipe). When done, dish out and set aside. Add another 1tsp cooking oil, fry the garlic, then add the kale and sweet pepper and saute till cooked. Add in cooked pasta, mix well. Add in tomato fried eggs, mix well.

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