A Chinese comfort food staple. I think everyone makes this a little differently but because the main components really are just egg and tomato, it makes for a very versitile and healthy dish. Keep it simple or add your favorite flavor flairs. Either way, bowl food is bound to be soul food. Here’s how I made mine:
Tomatoes (I used 2 vine tomatoes), cut into wedges
Eggs (I used 2)
Homemade 5 spice chili oil
In a pan with a little oil, scramble the eggs until they become 3/4 of the way cooked, then set aside. Add a little more oil to the pan and add the tomatoes and garlic (you can also do this in a clean pan. I prefer convenience, you do you). Let cook down until the tomatoes start to soften and loosen, then add the scrambled eggs back in. While the eggs finish cooking and start to take in the juice from the tomatoes, add a little oyster and soy sauce to your liking. A little of each goes a long way. Once the eggs have finished cooking, cut the heat, add some sesame oil, and serve over rice with scallions, sesame seeds, chili oil, or any other toppings you like (roasted peanuts would be a really nice crunchy addition too!).