Eggs and Tomatoes

*Edited....the ingredients should have read "minced garlic", not "minced (blank)". Sorry!

When I lived in Hong Kong, this was absolutely, hands-down, my favorite lunch. We would find a cart on the street - restaurants couldn't get this dish right for some reason. For a few bucks you could get enough rice to feed a full grown man and two sides. I always chose a vegetable and eggs with tomatoes. The tomatoes are stewed down and combined with sugar and garlic, then a beaten egg is gently cooked in. The result is sweet and savory and garlicky and absolutely delicious.


This is my version of the dish...enjoy!

Aunt LoLo's Eggs and Tomatoes
2 T. oil

1 tsp. minced garlic

3 roma tomatoes, cut in wedges (or one large beefsteak tomato, or equivalent)

2 eggs, beaten

2 tsp. sugar

1 tsp. soy sauce

1/2 tsp. sesame oil

2 green onions, sliced

In a medium skillet, heat the oil until shimmering, then add the garlic. Sautee until fragrant and add the tomatoes. Reduce heat to medium, cover and let the tomatoes cook until they release their juices and the peels are coming off - about 5-8 minutes. Meanwhile, scramble two eggs in a small bowl. When the tomatoes are ready, gently pour the eggs into the skillet. Allow the eggs to simmer on the juice until they are almost set, then gently stir to break up the eggs. (You want scrambled eggs in stewed tomatoes, not egg-drop tomato soup!) Before you stir in the solid eggs, add in the sesame oil, soy sauce, sugar and green onions. Adjust the seasonings to taste.

Serve over rice.