Sunday, June 1, 2008

Chinese eggs and tomato.

This is one of my all-time childhood favorites. I know, you're probably thinking, What is he talking about? How about the mac & cheese, chicken casserole, and homemade chocolate chip cookies? Well, when you grow up in a traditional Chinese household like I do, you usually don't see those foods on the dinner table. On my table, there's usually food like pig tongue, chicken feet, and definitely Chinese eggs and tomato.

When I was a kid, I use to beg my mom to make this for me every night. So what is Chinese eggs and tomato? Well, let me first tell you what it isn't. It is not American eggs and tomato - it's nothing like an omelet. And it isn't like Italian eggs with a tomato marinara. Chinese eggs and tomato is actually quite a simple dish. It's just scrambled eggs with simmered wedges of tomato. Sounds kind of boring right? But when I was a kid, it was just plain darn addicting.

It's sweet, savory, great over rice, light, and...and...yummy!

Chinese Eggs and Tomato

4-5 eggs
pinch of salt
pinch of pepper
2 medium sized tomatoes
4 tablespoons vegetable oil
1 tablespoon dark soy sauce

Break eggs into a bowl. Add salt and pepper and beat lightly. Set aside. Cut each tomato into 8 wedges. Heat a wok or skillet with 2 tablespoons of vegetable oil. When hot, pour in eggs and cook, stirring constantly with a wooden spoon. Cook until slightly underdone. Remove the egg from the pan into a bowl and set aside. Add remaining oil into the pan and add tomatoes. Add another pinch of salt and pepper and stir with wooden spoon. Add soy sauce. Cook until the tomatoes soften and their juices form a slightly thick sauce. Mix scrambled eggs back into the pan, plate, and serve. Enjoy!