This is a Chinese form of comfort food. I don't generally like eggs or tomatoes but I make this dish all the time since I've been home. Chinese recipes don't really have measurements, but I'll do my best.
Ingredients:
- Egg
- Tomato
- Sugar
- Salt
- Oil
- Garlic (optional)
- Green Onion (optional)
As far as proportion, I'd say two eggs to one medium-size tomato feeds one to one and a half people.
Here's what to do:
- Crack to eggs in a bowl and add a "Beks amount" of salt (ie. think how much you would put, then think how much Beks would put and do the latter).
- Whisk the eggs.
- Chop the tomato into thinish slices
- Chop up the garlic and green onion if you are using it (mince the garlic if you are Debbie using garlic)
- Put a frying pan on medium high heat and add a little oil. I've been using mild-flavored olive oil (I know this inauthentic, Hannah. You may use whatever kind of oil you want)
- First put the eggs in. Sort of scramble them into big chunks, but before they've cooked all the way take them out and put them back in the bowl
- Add a little more oil to the pan
- If you're using green onion, garlic put that in now and let it cook a little bit
- Add the tomato slices and sprinkle them with sugar (a little more sugar than you'd typically add just to season)
- Wait for the tomatoes to cook down, maybe flipping them once during the process
- Put the eggs back in and stir up the all the ingredients together for a while. You're trying to get the flavor of the tomato into the egg at this point (it is a highly effective technique to contemplate this thought while stirring)
- Serve over white rice or by itself and enjoy! (preferably with a fellow contributor to this blog)
