Rice Cooker Scrambled Eggs with Tomato and Chili
This refreshing scramble is the perfect start to a day. Feel free to add in other veggies or spices.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 5 large eggs
- 2 Tbsp. whole milk
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- 1 Tbsp. butter, divided
- 2 shallots, minced
- 1 clove garlic, finely minced
- 1 fresh red chili pepper, seeded and chopped
- 1 tomato, peeled, seeded, and diced
- 1 Tbsp. finely chopped cilantro leaves and stems, divided
- In a bowl, lightly whisk the eggs, then stir in milk, salt, and pepper to combine. Set aside.
- Add 1⁄2 tablespoon of the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm and butter melts, add the shallots and fry about 3 minutes until slightly soft.
- Add the garlic and chili and fry for about 3 minutes, covering rice cooker occasionally in the process of frying.
- Add remaining butter and tomatoes. Stir well for about 8 minutes until tomatoes release their juices, covering rice cooker in the process of frying the tomatoes and spices.
- Add the whisked eggs and 1⁄2 tablespoon cilantro, stirring occasionally to fluff up. Cook the eggs evenly for about 5 minutes until a creamy, moist consistency, switching rice cooker to Warm if the heat is too high and seems to be drying out the eggs.
- Transfer eggs to serving plate and garnish with remaining cilantro.