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Tomato Egg and Cheese Skillet Bake
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Crack 2 eggs into a bowl, add 1 tablespoon of shiro-dashi and 1 teaspoon of grated garlic, and mix together.
Ingredients for this step
Eggs
2 pieces
Shiro-dashi
1 tablespoon
Grated garlic
1 teaspoon
0:50
~2 min
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Ingredients
1
Crack 2 eggs into a bowl, add 1 tablespoon of shiro-dashi and 1 teaspoon of grated garlic, and mix together.
Eggs 2 pieces
Shiro-dashi 1 tablespoon
Grated garlic 1 teaspoon
0:50
~2 min
2
Cut 1 tomato in half lengthwise and remove the stem.
1:05
~1 min
3
Slice the stemmed tomato into pieces about 3mm thick.
1:11
~2 min
4
Once sliced, finely dice the pieces from the very ends.
1:19
~1 min
5
Coat a 20cm frying pan with oil, spreading it out.
1:27
~1 min
6
Arrange the sliced tomatoes in a circle with the edges overlapping, and place the diced tomato in the gap at the center.
1:38
~3 min
7
Once the tomatoes are arranged, set the pan over medium heat to warm it up.
1:54
~2 min
8
When the pan is hot and starts to sizzle, stir the egg mixture well once more and pour it into the pan.
2:05
~1 min
9
Lower the heat to low, cover, and steam-cook for 3 minutes.
2:21
~3 min
10
Once the egg is nearly set, scatter over 40g of mixed shredded cheese, cover again, and heat for about 2 minutes until the cheese melts.
2:33
~2 min
11
When the cheese turns gooey, use a spatula to loosen the edges where it sticks, drizzle a little oil around the rim of the pan, and let the oil work its way underneath to crisp up the bottom. Once it slides freely, slide it out onto a sheet of aluminum foil.
3:01
~3 min
12
If you want to brown the cheese, place it under a fish grill until nicely browned, then remove it carefully to avoid burns. Sprinkle with coarsely ground black pepper to taste.
3:41
~3 min
1
Step 1
Crack 2 eggs into a bowl, add 1 tablespoon of shiro-dashi and 1 teaspoon of grated garlic, and mix together.
Eggs
2 pieces
Shiro-dashi
1 tablespoon
Grated garlic
1 teaspoon
2
Step 2
Cut 1 tomato in half lengthwise and remove the stem.
Tomato
1 piece (200g)
3
Step 3
Slice the stemmed tomato into pieces about 3mm thick.
Tomato
1 piece (200g)
4
Step 4
Once sliced, finely dice the pieces from the very ends.
Tomato
1 piece (200g)
5
Step 5
Coat a 20cm frying pan with oil, spreading it out.
Vegetable oil
to taste
6
Step 6
Arrange the sliced tomatoes in a circle with the edges overlapping, and place the diced tomato in the gap at the center.
Tomato
1 piece (200g)
7
Step 7
Once the tomatoes are arranged, set the pan over medium heat to warm it up.
Tomato
1 piece (200g)
8
Step 8
When the pan is hot and starts to sizzle, stir the egg mixture well once more and pour it into the pan.
Eggs
2 pieces
Shiro-dashi
1 tablespoon
Grated garlic
1 teaspoon
10
Step 10
Once the egg is nearly set, scatter over 40g of mixed shredded cheese, cover again, and heat for about 2 minutes until the cheese melts.
Mixed shredded cheese
40g
11
Step 11
When the cheese turns gooey, use a spatula to loosen the edges where it sticks, drizzle a little oil around the rim of the pan, and let the oil work its way underneath to crisp up the bottom. Once it slides freely, slide it out onto a sheet of aluminum foil.
Vegetable oil
to taste
12
Step 12
If you want to brown the cheese, place it under a fish grill until nicely browned, then remove it carefully to avoid burns. Sprinkle with coarsely ground black pepper to taste.
Mixed shredded cheese
40g
Coarsely ground black pepper
to taste
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