Tomato Egg Recipe

Ingredients:

• 2 tbsp olive oil
• 1” knob ginger, cut into thin matchsticks
• 4 cups (about 5) roma tomatoes, roughly chopped
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp crushed red chili flakes
• 1 tsp sesame oil
• 1 1/2 tbsp oyster sauce
• 1/2 cup water
• 2 tsp cornstarch
• 2 eggs, whisked
• 1/3 cup green onions, chopped, reserve some for garnish

steps:

1. Heat oil in a large skillet over medium high heat. Add ginger and cook until fragrant and just starting to brown, 1 to 2 minutes. Add tomatoes, salt, white pepper, crushed red chili flakes, sesame oil, and oyster sauce. Toss to combine and continue to cook until the tomatoes are jammy, stirring occasionally, 5 to 8 minutes.

2. In a small bowl, whisk to combine water and cornstarch for the slurry. Pour the slurry into the pan and stir. Allow the tomatoes to continue cooking until broken down and thickened, 2 to 3 minutes. Reduce heat to maintain a simmer.

3. Drizzle the eggs over the tomatoes and do not stir. Let the eggs gently cook in the tomatoes until just barely set, 2 minutes. Add the green onions and then gently stir to break up the egg. Don’t stir too much! 

4. Serve the tomato egg with steamed rice and garnish with chopped green onions.

Steamed white rice, for serving