Saturday, 11 August 2007

Eggs with Tomatoes, Chinese-Style

This is one of our favourite lunches. Put white rice on to cook, then start preparing the eggs and tomatoes: they will be done at about the same time, making a very quick, easy and complete meal.

To tell you the truth, I make this all year long with greenhouse tomatoes, although of course it is at its best right now, when the field tomatoes are so perfect. In the winter I would use a small regular onion and cook it a little longer than the tomatoes. A touch of garlic would not go amiss either.

2 servings
20 minutes - 15 minutes prep time

Chinese Style Eggs with Tomatoes
2 large tomatoes
salt and pepper
2 green onions
4 extra-large eggs
1 teaspoon toasted sesame oil

1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoons water
2 teaspoons rice vinegar

1 tablespoon olive oil

Blanch and peel the tomatoes. Chop them, season them with salt and pepper, and set them aside.

Clean and trim the onions. Mince the white parts of the onion and put them in a bowl with the beaten eggs. Add the toasted sesame oil. Mince the green parts of the onions and mix them with the tomatoes.

In a small bowl, mix the sugar, cornstarch, water and vinegar.

Heat the oil in a large skillet over medium heat, and when hot, add the eggs. Cook the eggs, breaking and turning them as for scrambled eggs. Remove them from the pan when they are mostly set, and keep warm.

Add the tomatoes and green onions to the pan*, and cook until softened, then give the sugar-vinegar mixture a little stir and mix it into the tomatoes. As soon as it has thickened - seconds should do it - return the eggs to the pan and mix them into the tomatoes, but try not to break them into curds which are too small; you want the eggs a little chunky. Heat through and serve. On rice generally, but you could serve them over buttered toast if your tastes lie that way.


*If you like the tomatoes fairly well cooked, keep the green onions back until the tomatoes have cooked a bit.

1 comment:

Kevin said...

This sounds pretty good. The sesame oil, green onions and rice wine vinegar should add a really nice asian flavour.