PostHeaderIcon Scrambled eggs with melted Tomatoes – Qe Kib xyaw txiv lwm suav

Qe Kib saw txiv lwm suav

Qe Kib saw txiv lwm suav

 

 

My mother tells me that in Laos, Hmong people would just fry lots of tomatoes from their garden and scramble in some eggs from their chicken coop. This is perfect for breakfast. It’s so simple and it tastes much better than it looks! This is one of my favorite ways to eat eggs and could be yours too.

Preparation: 5 minutes. Cooking: 10 minutes.

Ingredients for 4 servings:

  • 15 cherry tomatoes
  • 3-4 eggs
  • 1 tsp of salt
  • 2 TB oil
  1. Heat small skillet in oil. Cut tomatoes in halves and stir in skillet. Cover with a lid for a few mintues before stirring again. Let the tomatoes melt into the skillet, stiry occasionally.
  2. Add eggs and scramble mix. Add salt let simmer for a minute then turn off heat. Taste and add more salt if desire. Serve with white steamed rice for breakfast or even lunch.

8 Responses to “Scrambled eggs with melted Tomatoes – Qe Kib xyaw txiv lwm suav”

  • yangsha says:

    In my tomato eggs, I use a fair amount of 3tbsp or more of oil then pour in the large juicy tomatoe–I would cook them until it’s meat rips off from the skin and has soften. Then I add in the already scrambled eggs w/salt and black pepper and msg. I would let the egg sit on the pan until it is some what burnt or stick to the pan. Than stir it until it is cook….that is my perfect way of leaving a bagon aroma and taste to the eggs that everone would love to eat over and over again.

  • yangsha says:

    One last thing, add in green onions to make it smell, taste and look irrisistable to lift ur eyes and mouth from.

  • Hmong says:

    What a very interesting take on making tomato eggs. I will try your version and let you know how I enjoy them.

  • Hmong says:

    My second favorite way of eating eggs is scrambled eggs with minced green onions. You are right that it is the best aromatic smell.

  • Txia says:

    Hello! This is one of my favorite breakfast meals. I’ve always wondered how my parents came up with this recipe because I’ve always remembered growing up with having this for one of our meals. It’s been ten years since I’ve been with my family and I still continue to make this dish… however my favorite way of cooking this is to fry the tomatoes until they turn into mush. They can either be fried with oil but I find it best they’re cooked in salted butter, and only add a bit of black pepper and about two pinches of dried chili pepper. After the tomatoes turn to mush, I then add the eggs and I don’t cook them all the way through.. I like my eggs scrambled and just between the threshold of raw and almost all cooked. Then depending on what you like, onions.. with cilantro sometimes. Thanks for sharing your story about how this food came about with the Hmong people.

  • Hmong says:

    Txia, thank you for sharing! I also like my eggs barely cooked!

  • Lor says:

    can you also use the bigger tomatoes also?

  • Hmong says:

    cherry tomatoes are best. bigger tomatoes are not as juicy.

Leave a Reply

Hmong food friends