Tomato and Egg

Tomato and Egg

Happy Sunday! Back when I lived in China during my childhood, my nanny used to make this for me all the time. It's very easy to make, with relatively easy to find ingredients.

Servings: 2-3

Prep time: 15 min

Cook time: 15 min

Ingredients

4 large eggs

3 medium sized tomatoes

2 scallions

1 clove of garlic

Canola oil

~1/2 tsp salt

1 tbsp sugar

1 tsp sesame oil (Japanese or Korean)

1 tsp oyster sauce (If you don't have oyster sauce, just be sure to add some extra salt)

This is just a side note, but if you decide to put sugar / salt in jars like I did, make sure to label them - I've had to try a pinch from one of the jars every time I use them to identify which one is which, and it almost killed me every time I ended up trying salt first..

How to prepare the tomatoes

First, cut off the top part of the tomato. 

Then, cut the tomato horizontally into two pieces as shown above.

 Holding the two pieces together, cut the tomato vertically into eight pieces

(think slicing a pizza)

You should end up with something like this.

Mince the garlic and chop the scallions into very thin pieces.

In a bowl, mix the eggs with sesame oil, salt, and oyster sauce.

Pour about 1 tbsp canola oil into a frying pan over medium - high heat. When the pan is hot, pour in the egg mix.

Try to let the bottom cook first (you can gently shake the frying pan a couple of times) so that we can get big chunks of eggs at the end. 

When the bottom looks cooked,  fold the egg using a spatula or chopstick and break the mix into several large chunks. Then, put the scrambled egg aside after cooking for another 10-15 seconds. 

Don't cook the eggs for too long - we want it to be slightly undercooked as we will be cooking it further with the tomatoes later!

Pour canola oil into the frying pan again, and cook the minced garlic until it turns slightly brown.

Toss in the tomatoes, and add 1 tbsp sugar. Let it cook for about 3-4 minutes until the tomatoes turn very soft.

If you have a large pot lid, cover the frying pan to cook the tomatoes more evenly. The pot lid that I had available at the moment failed me, as it was just.... not big enough.

When the tomatoes become soft, add the scrambled egg that you put aside earlier. Mix everything together and cook for another 15-20 seconds. Add the scallions at the end as you turn off the heat.

 Enjoy! :)