chinese tomato egg
This recipe is incredibly easy to make. It has few ingredients, but it's extremely comforting to eat. It may not look that pretty, but it's delicious!!... I had the pleasure of first trying this dish at @chinaeastern airlines. In one of the flights departing from Shanghai; sadly none of the dinning options were kosher so i opted for not eating dinner, then one of the flight attendants noticed, so she offer to exchange my meal for hers which was incredibly nice. For others exchanging the pork and octopus for just rice with eggs might not have been the best deal, but to me it was a God sent meal, because it was a 14 hour flight. The comfort this simple ingredients provide will always be close to my heart. The original version has 2 tablespoons of sugar , but I like it more savory. If you would like it by all means add the sugar. I hope you enjoy this simple, but comforting dish with loved ones ;)
vegetarian | kosher style
5 LARGE EGGS
4 MEDIUM PLUM TOMATOES IN WEDGES
4 TBLSP. GRAPESEED OIL
4 TBLSP. SLICED GREEN ONIONS
1 TBLSP. SOY SAUCE OR COCONUT AMINOS
PINK HIMALAYAN SALT TO TASTE
1. CUT AND PREPARE THE INGREDIENTS .
2. WHISK EGGS. TIP: ALWAYS POKE YOUR YOLKS FIRST, TO MAKE SCRAMBLING EASIER ;) .
3. PRE- HEAT A WOK OR PAN AT MEDIUM HEAT FOR ABOUT THEREE MINUTES. THEN ADD HALF OF THE OIL.
4. ADD THE BEATEN EGGS AND COOK UNTIL ALMOST COOKED BUT STILL RUNNY . REMOVE FROM THE PAN AND SET ASIDE.
5. ON THE SAME WOL OR PAN, ADD THE REMAINING OIL .
6. ADD THE SPRING ONION AND GARLIC ; SAUTE FOR 5-10 SECONDS.
7. THEN ADD THE TOMATOES AND LOWER THE HEAT A BIT. LET THE TOMATOES COOK UNTIL THEY MAKE A SAUCE. (FOR ABOUT FIVE MIN.)
8. REINCORPORATE THE EGGS SO THAT THEY CAN FINISH COOLING IN THE SAUCE AND ABSORB THE FLAVORS. ADD THE SOY SAUCE AND SALT IF YOU THINK IS NECESSARY.
9. ENJOY WITH A BOWL OF STEAMING WHITE RICE ;)