Scrambled eggs, browned ground pork, softened onion, garlic and tomatoes are simmered in bone broth with soy sauce, oyster sauce and hoisin sauce. Inspired by Chinese-style scrambled eggs with tomatoes.
Connie’s Notes
Eggs for breakfast? How about we set aside the usual preparation and cooking methods, and make something different but just as, if not even more, satisfying?
In this recipe, the unseasoned scrambled eggs are simmered in the sauce to allow them to plump up as they soak up the savory richness of real bone broth (that’s what gives the sauce a lovely stickiness that starch alone cannot impart) and seasonings.
Yes, fully cooked eggs are very much capable of soaking up liquid. So when you leave them unseasoned during the scrambled-egg cooking stage, they become a sponge when stirred into the sauce.
If you’re worried about how many pots will require washing later, your worries are misplaced. You just need one pan, and I recommend a wok.
Ingredients
- 2 tablespoons cooking oil
- 4 large eggs - whisked until frothy
- 225 grams fatty ground pork - (about ½ pound)
- 1 yellow onion - peeled and thinly sliced
- 6 cloves garlic - peeled and minced
- 4 to 6 tomatoes - cut into wedges
- fish sauce
- 1 cup bone broth
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- ½ teaspoon rice vinegar
- ¼ teaspoon sesame seed oil
- ½ teaspoon potato starch
To serve
- cooked rice
- thinly sliced scallions
Instructions
- Heat the cooking oil in a wok. Pour in the beaten eggs. Cook over medium-low heat, stirring non-stop to create volume. Scoop out to a plate and reheat the wok.
- Spread the ground pork as thinly as you can. Leave to brown lightly then stir and cook until the meat has lost most of its raw appearance. Stir in the garlic and onion slices, and continue cooking until the onion slices have softened.
- Stir in the tomatoes and pour in about a tablespoon of fish sauce.
- Add the bone broth (it's okay if it's chilled and still in jelly state) and bring to a simmer.
- Mix together all the ingredients for the sauce with two tablespoons of water, pour into the pan and stir.
- Take your scrambled eggs and add to the meat and sauce. Leave to simmer for about five minutes. Top with scallions.
- Ladle rice into bowls, top with the egg-pork-vegetable-mix, drizzle in some sauce and garnish with more scallions.
