Tomatoes and Eggs

Preparation: 5 minutes
Cooking: 5 minutes
Serves 2

This dish includes the following common allergens: Eggs, Sesame

Tomatoes and Eggs. A very simple but indisputably delicious dish which goes amazingly with rice. I personally think it is at its peak when sesame oil is added.

Ingredients

4 small to medium tomatoes
1 scallion
4 eggs
3/4 tsp salt
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil
2 tsp sugar
1/4-1/2 cup water

Pre-Preparation Notes

I've found this recipe works fine using a frying pan or shallow sauté pan instead of a wok.

The shaoxing rice wine can be substituted with dry sherry or mirin. In my experience, it also tastes fine with no alcohol added.

Instructions

1

Start by cutting tomatoes into small wedges and finely chop the scallion.
2

Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
3

Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs.
4

Scramble the eggs and remove from the wok immediately. Set aside.
5

Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions.
6

Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water).
7

Add the cooked eggs.
8

Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
9

Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!