Ever since I had dinner with friends at Tang St., the new Chinese restaurant at 16111 San Pedro Ave., I’ve been haunted by one of the dishes from the authentic menu. It was Tomatoes and Eggs, a simple dish that features chopped tomatoes and eggs cooked together.
I did a little online research and found any number of recipes for the dish, and there were some slight variations, which is apparently regional. Some use sugar to sweeten the dish, making it more like ketchup and eggs, in my opinion. One even used boneless pork loin, which doesn’t sound bad, but I wanted something as simple as possible so that each ingredient could stand on its own and yet blended together.
The recipe I settled on was from epicurious.com. Simple as it was, I made a few changes to suit my tastes. Instead of sugar, I used red pepper flakes as well as salt infused with red chile, both of which gave the dish a welcome bite that balanced the sweetness of the cooked tomatoes and onion. Another change I made was to use ginger oil instead of a flavor-neutral vegetable oil.
No matter how you make the dish, make sure you read the directions carefully beforehand. Everything cooks quickly and easily. That makes it perfect for those mornings or evenings when you just want something to eat in a hurry and don’t have time to get to Tang St.
Chinese Tomatoes and Eggs
6 large eggs
3/4 teaspoon salt, divided use
2 tablespoons vegetable oil, divided use
2 scallions, finely chopped (reserve some chopped greens for garnish)
4 medium tomatoes (about 1 pound), each cut into 6 wedges
1 teaspoon sugar or 1/2 teaspoon red pepper flakes
Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar or red pepper flakes and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked to your liking. Serve immediately sprinkled with reserved scallion greens.
Makes 3-4 servings.
Adapted from epicurious.com