In Asia, there is a simple but tasty dish of tomato and scrambled eggs. It goes well with rice and takes only a few minutes to cook. But often the eggs are over cooked or the tomatoes are too chunky and not soft enough. I like my eggs creamy!

Reduced form tomato pieces in a bot with olive oil, stirring and pushing the juice out until it becomes a thick paste and not watery. This really concentrates the sweetnes and flavour of the tomatoes. Remove the tomato paste from the pan and in a hot, clean pot cook the scambled eggs rapidly over high heat. While the eggs are still setting, add the tomatoe paste and stirr slowly and carefully to get a ribbon effect. Next time it might be wise to remove the seeds from the tomatoes through a sieve. But the pieces of skin actually added a nice texture to the creamy eggs.

The final product called for around 2 tomatoes with 3 eggs per person.

Bon appétit! as Julia wound say

Really, this is just a photography post than anything else. I like my scramled egg cooked under high heat and rapidly rather than the slow/creamy texture of the French method.