I'll admit! This wasn't one of my favorite dishes growing up because I wasn't a fan of tomatoes, but isn't it weird that your preferences change as you age? When I was pregnant the second time around...this was all I could stomach. The rest of my family would be feasting over something else and I would be contently eating this by myself...for lunch and dinner!
Maybe it was the no chew needed nature of this dish or maybe my body craved all the nutrients it delivered. Serve this hot over a fluffy bowl of rice and it just wraps you in a blanket of comfort.
First thing is first! Scramble some eggs and throw it into a pan over medium high heat. Then, don't touch it! Let it start to cook into a big flat pancake of sorts. Right before it is done, use your spatula and cut the egg pancake up into bite sized pieces. The eggs are done! Remove them from heat and put them aside.
Now let's get to the tomato part of this equation. Cut up the tomatoes into more manageable pieces (varies depending on the size of your tomatoes). Have this at the ready! Using the pan you used for the eggs. Oil it up and throw in the minced garlic and cook until fragrant. Once you get a whiff of the garlic, throw in the tomatoes, disperse that garlic goodness all over the tomatoes and then turn up that heat.
We're nearly there! Let the tomatoes cook for a few minutes, then throw in the rest of the ingredients; the sugar, ketchup, and oyster sauce. Mix it all up to let the flavors all get acquainted. Season with salt and once you have the flavor where you want, capture that sauce using a corn starch slurry. This will thicken it up and act as a sauce to coat the tomatoes and eggs.
The finishing touch is that hit of Worcestershire sauce for that added bit of flavor. All done! Painless. Now sit down and enjoy it all over a bowl of rice.
INGREDIENTS
3 eggs
3 tomatoes
Minced garlic
Sugar
Ketchup
Oyster sauce
Salt
Corn starch
Salt
Worcestershire sauce
INSTRUCTIONS
· Heat up oil in pan over medium high heat
· Scramble the eggs and pour into hot pan
· Let the egg sit and cook until almost done. Break up the eggs into medium sized pieces
· Set aside the cooked eggs and put more oil into the pan
· Cook the minced garlic until fragrant
· Throw in the tomatoes and turn up the heat to high. Cook for a few minutes until tomatoes soften
· Put in sugar, ketchup and oyster sauce
· Salt to taste
· Thicken the sauce with a corn starch slurry
· Throw the egg back in
· Add in Worcestershire sauce
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