November was a whirlwind and pretty much flew by, amirite? Somehow, we’ve fast-forwarded straight into the holiday season and with everything going on, I thought you’d appreciate this quick and inexpensive way to get a meal on the table in no time.
Sautéed tomatoes and eggs is a dish I basically lived on when I was a college student studying abroad in China. Sometimes I’d have it for breakfast, while other times I would make it for dinner, served with a side of rice. It cooks up super quickly so definitely have all your ingredients prepped and ready to go before you fire up the stove.
2 tbsp sesame oil or extra-virgin olive oil, divided
3 large eggs, beaten
1 tsp minced garlic
1 tsp minced ginger
1-2 tbsp chopped scallions (+ more for garnish!)
3 ripe beefsteak tomatoes cut into 2” chunks
2 tbsp Chinese cooking wine or dry sherry
1 tbsp sugar
1 tsp salt
1 tsp white pepper
Heat 1 tbsp sesame oil in a pan over medium-low heat.
Scramble eggs until just set. It’s OK if they’re on the runny side. Remove from pan and heat and set aside.
Heat remaining 1 tbsp sesame oil on medium heat.
Sautee ginger, garlic, and scallions until fragrant (1 min)
Mix in tomato chunks and Chinese cooking wine.
Simer until tomatoes start ot break down and soften, about 3-5 min.
Season with salt, white pepper, and sugar.
Garnish with more scallions and serve with rice.
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