Tomato with Egg

I am very excited to introduce today's new dish, this dish is very special because this is a classic Chinese home cooked dish. In fact, it is probably one of the first dishes when someone wants to learn cooking in China. The reason this dish is so popular is because tomato and egg is a mouth watering combination and it is really easy to make. I still remember when my mom use to make this dish while I was little, and it was delicious over rice! This recipe came from Beijing chef Xu's website.



Serves 2

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
5 medium tomatoes
2 eggs
1 tablespoon of vegetable oil
1 teaspoon salt
1 tablespoon sugar

Tips:

1. Cut the tomato into pretty big chunks so they don't dissolve during cooking
2. Only beat the eggs couple times until the egg white just mixed into the yolk, but can still see the white and yellow color seperately, this way the eggs coming out will look prettier with two colors.
   

Instruction:

1. Cut the tomato into pretty big chunks and discard the tough core on the bottom
2. Beat the eggs
3. Heat 1/2 tablespoon of oil in a pot over high heat, when oil is hot but not smoking, put in the eggs and stir fry until it's not runny and you can smell the egg fragrance, put the eggs into a bowl
   
4. Heat 1/2 tablespoon of oil in a pot over high heat, when oil is hot near smoking point, put in the tomatoes and stir fry until you can smell the tomato fragrance about 2-4 minutes.
5. Mix in the eggs, salt and sugar
6. Put on the lid, simmer over low heat for 2-3 minutes, then change to high heat and cook for 1 minute
7. Taste test to see if it needs more sugar or salt, then serve