My family ended up with one to many egg cartons recently, so I decided to make use of our grocery error and combine it with our great supply of tomatoes. What first came to mind was a quiche or a fritatta, but then I remembered a Chinese dish, tomato-egg, that a friend of mine made once. It was for Chinese new year, and everyone brought something they made; I simply helped my roommate make Cantonese style soup, since I had just begun learning her way of cooking. Now I consider myself an advanced beginner, if that's possible, and would happily choose authentic Chinese food for the rest of my life if I had to pick just one cuisine.
Notes: For this simple dish, it is best to use larger, meatier tomatoes, so they hold up during cooking. I made it in single-serve size, but this is easily tripled if you're serving more.
Tomato-Egg, adapted from NYT Cooking
First, cut and remove seeds from tomatoes.
Whisk one egg with 1/2 tsp sesame oil, salt.
In a separate bowl, combine 1/4 tsp cornstarch with 2 tsp water, then stir in 2 tsp ketchup.
Heat up some oil in a medium pan, and fry a handful of green onions, leaving some to garnish. When slightly browned, add egg mixture and stir to cook into a soft scramble. Remove from pan, back into the bowl.
Cook minced ginger in hot pan until fragrant, then add tomatoes. Cook until juices start to form, then pour in ketchup mixture, stirring well to combine. Put eggs back in to complete cooking, and salt to your taste.
Plate and garnish with remaining onions.
I also fried up some mushrooms and spinach as a side dish. I highly recommend eating it with some steaming fresh rice.
Recipe: Chinese Tomato-Egg
Yield: 1 serving
Yield: 1 serving
3-4 medium tomatoes
1/2 tsp sesame oil
1/4 tsp salt, plus more to taste
1/4 tsp cornstarch
2 tsp ketchup
1 green onion
2 tsp minced ginger
Whisk egg with salt and oil. In separate bowl, mix water, cornstarch, and ketchup until smooth. Heat up a medium skillet with 1-2 tsp oil, then fry a handful of the green onions until slightly brown. Pour in egg, stirring and cooking until forming a soft scramble. Remove from pan and set aside. Fry minced ginger until fragrant, then add tomatoes and cook until juices start to form. Pour in ketchup mixture, and stir well to combine. Add eggs back into pan and finish cooking, about 1 minute. Salt to taste. Plate and garnish with remaining onions.
Hope you enjoy this little recipe !
If you had to choose, what cuisine would you eat for the rest of your life ?