Many Chinese families know this dish because it’s a simple, cheap, yet delicious comfort food. When I was in culinary school, whenever I was too busy to make a decent meal for myself, this was always my fallback meal. Sautéed tomatoes with egg alongside some steamed vegetables. This recipe only uses 3 main ingredients: tomatoes, egg, and green onion. That’s it (unless you want to count seasoning, then it’s 6). I’m a big fan of “Less is more” and “Quality over quantity”. Let your ingredients shine and you’ll be surprised how far it can go. One thing to keep in mind is that sometimes tomatoes are a little acidic. You can counteract that with some sugar to make the acidic taste more mellow

Ingredients:

1 tablespoon vegetable oil 

4 hot house tomatoes or 6 Roma tomatoes, roughly chopped 

2 eggs

1 teaspoon sugar (optional)

Salt and pepper to taste 

½ bunch green onion, sliced

Directions:

In a large wok or frying pan, heat up vegetable oil over medium heat. Add in tomatoes and stir. Cook until the tomato juices almost evaporate.

In a small bowl, whisk in eggs. Add in the pan and stir. Cook until the eggs are scrambled and lose most of their moisture. Season with salt pepper and sugar.

Before serving, garnish with some green onion