Chinese tomatoes and eggs

As a record of what I have enjoyed eating abroad, I will post recipes from time to time.

One of my favorite dishes is so simple to make and flavorful to eat. Make rice to round out the dish but it is perfect on its own. This is a dish you serve along with other dishes and though good for brunch it is rarely seen here as a breakfast food.

The ingredients:

• 4 medium tomatoes
• 2 scallions
• 4 eggs
• 1/2 + 1/2 tsp salt to taste
• 1/2 tsp pepper
• 1/2 tsp sesame oil
• 1-2 tsp rice wine (not vinegar!!!! You can also use Sake)
• 2 + 1 Tbs Vegetable oil or light olive oil
• 2 tsp sugar
• 1/2 c water

This is best prepared in a wok. You can cook this in a skillet but be sure to get it nice and hot to cook as fast as you can. You will also need something to act as a lid. Have all the ingredients ready on hand.

Prepare the veggies by cutting the tomatoes into smallish wedges. Chop the scallions.

Break the eggs into a bowl and beat thoroughly with half the salt, pepper, sesame oil, and rice wine.

Preheat the wok or skillet until it smokes and then add the 2 Tbs vegetable/olive oil. Quickly cook the egg mixture and remove as soon as it is cooked.

Add the remaining oil to the wok/skillet and cook the tomatoes and scallions for 1-2 minutes. Add the sugar, remaining salt, and water. Add more water if needed.

Add the cooked eggs back to the wok/skillet and mix together.

Cover the wok/skillet and cook for another 1-2 minutes. It is done when the tomatoes are completely soft.

Uncover and cook until the sauce is thickened to your liking. Serve with or without rice.

This is actually one of my favorite foods to order. It is simple, but don’t think that it is just tomatoes and eggs. It has an amazing flavor. You can also adjust this recipe and I know there are many other recipes out there. As with any family dish (like spaghetti, chili, etc.) there are many variations. A Cantonese friend taught me this dish.