Stir Fried Tomato & Scrambled Eggs aka Tomato Fried Eggs is one of my all times favourite. Even my boy who doesn't eats tomatoes loves the eggs and gravy.
This is a new recipe with new flavour that I have created using Dancing Chef Laksa Paste that is made of all natural ingredients with no MSG, no preservative or artificial colouring. Unlike the sweet version that I have shared in my old post in 2014, this is hot and spicy added our local favourite Laksa flavour! So appetising and delicious. If you're trying out this recipe, do cook more rice to go with it. ;)
If you are cooking for young children or elderly who doesn't take spicy food, you can find my "original" tomato fried egg recipe HERE , which is sweet in taste.
1 Tomato (cut into chunks, sprinkle 1/2 tsp sugar, set aside)
2 Egg (add a pinch of salt, lightly beaten)
鸡蛋 2粒 （加一点盐，稍微打散）
3 tbsp chopped Spring Onion (reserved 1 tbsp for garnishing)
青葱碎 3 汤匙
1 1/2 tbsp Dancing Chef Laksa Paste
星洲辣沙酱 1 1/2 汤匙
3 tbsp Water (more/ less, add to taste)
1 tbsp Coconut Cream
1/2 tsp Sugar
细砂糖 1/2 小匙
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1. Heat oil in a skillet （high heat) , fry egg into big chunks until 'almost cooked'. Remove from heat, set aside. Do not overcook the eggs.
2. Heat oil in skillet, add 2 tbsp spring onion, cook until fragrant. Add in Laksa Paste, fry for few second, add in tomatoes. Stir fry to combined. Add water, sugar and coconut cream, bring to a boil. Reduce heat and simmer for 1 minute or until the sauce started to thicken.
3. Stir in fried eggs. Simmer for 1 minute. Garnish with chopped spring onion. Serve warm with rice.
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