Tomato Fried Egg

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:

1. 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).
   
2. Whisk the eggs.
3. Chop the tomato into thinish slices
4. Chop up the garlic and green onion if you are using it (mince the garlic if you are Debbie using garlic)
5. 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)
6. 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
7. Add a little more oil to the pan
8. If you're using green onion, garlic put that in now and let it cook a little bit
9. Add the tomato slices and sprinkle them with sugar (a little more sugar than you'd typically add just to season)
10. Wait for the tomatoes to cook down, maybe flipping them once during the process
11. 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)
    
12. Serve over white rice or by itself and enjoy! (preferably with a fellow contributor to this blog)