Tomato Egg Stir-fry

This classic and ubiquitous Asian comfort food dish is so quick and easy to make that you can get it onto the dining table in 15 to 20 minutes. Eggs and tomatoes are a natural match, needing only sugar and salt to bring out their flavor. Serve over rice with a side of steamed vegetables.

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INGREDIENTS

• 2 medium-sized ripe tomatoes, sliced into wedges
• 2 eggs
• 1 to 2 Tablespoons thinly sliced onion - Optional
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 Tablespoon water

INSTRUCTIONS

1. Wash, dry and then cut the tomatoes into wedges. Place the tomato wedges in a bowl and sprinkle with the sugar and salt. Set aside.

2. Crack two eggs into a small bowl; add a pinch of salt and whisk together.

3. If using, thinly slice a bit of onion and set aside.

4. Mix cornstarch and water in a small container and set aside.

5. Heat skillet to medium-high heat and add a couple tablespoons of oil.

6. When the oil is hot and just starting to smoke, pour the eggs into the skillet. Swirl them around and occasionally lift and fold until the eggs are set. Transfer the eggs from the skillet back to the bowl.

7. Toss the sliced onions (if using) into the skillet and saute a few moments. Just cook them long enough to lose their pungency, but not their crispness.

8. Toss the seasoned tomato wedges into the skillet and cook until the juices start to seep out and begin boiling. At this point, return the eggs to the skillet and gently mix the tomatoes and eggs. Add the cornstarch-water slurry, stir to combine bringing everything to a boil. Remove from heat immediately to avoid overcooking the tomatoes.

9. Taste test the sauce before removing the tomato eggs from the skillet. You may need to adjust the sweetness to counterbalance the sourness of the tomato. The amount of sugar needed varies, depending on the size and quality of the tomatoes used.

10. Plate and serve.