Asian Scrambled Eggs
PREP TIME 5 minutes
COOK TIME 10 minutes
Pukara olive oil
½ cup cherry tomatoes, halved
3 spring onions, thinly sliced
2cm knob of ginger, finely grated
1 tbsp rice wine vinegar
1 tbsp soy sauce
¼ tsp sesame oil
1 tsp black sesame seeds, plus extra to serve
Coriander, to serve
In a pan over medium heat add olive oil, tomatoes, ginger, vinegar, soy sauce and green ends of the spring onions. Sauté for 2-3 minutes or until tomatoes have softened. Place into a bowl.
In a bowl, whisk together eggs, sesame oil, white ends of the spring onions and black sesame seeds. Add to a pan over medium heat, stirring continuously until eggs are fluffy. Add in tomato mixture and stir through eggs.
Serve with fresh coriander and a pinch of sesame seeds.