Sauté de tomates et oeufs
Portions 1-2
- ⅔ tasse (120g) Just Egg
- 1 medium tomato, plum or roma
- ½ c. à thé (2g) sugar
- ¼ c. à thé (1g) salt
- 1 c. à thé (5g) Sriracha chili sauce
- 1 green onion, sliced
- Oil, for stir-frying
Équipement
Wok or non-stick skillet
01 / 03
Brouiller le Just Egg
Heat a non-stick wok or skillet over medium heat and add 1 teaspoon of oil. Pour in the Just Egg and scramble like an egg. Stir occasionally to redistribute the liquid, while still letting the Just Egg set into large, soft chunks. Once nearly cooked through, but still soft, remove from skillet and set aside.
02 / 03
Réduire la tomate
Chop the tomato into ¾-inch wedges. Return wok or skillet to the heat, increase to medium-high, and add a little more oil. Add the tomato and cook down until softened considerably. Sprinkle in the salt, sugar and Sriracha chili sauce.
03 / 03
Faire sauter ensemble
Mix in the cooked Just Egg. Gently stir to combine and heat everything through. Transfer to a serving dish and sprinkle with sliced green onion. Serve, with rice.
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