When I first found out that the summer collaboration star ingredient was going to be tomatoes, I envisioned a really photogenic heirloom tomato pizza or shakshuka, but the more I thought about it, the more my mind kept going back to this homely, homey dish. It will never win awards for its looks, but it’s so incredibly easy to make and delicious that I thought it was worth dusting off from my archives and writing up again.
The thing is, after making this over the many years, it’s become one of the few dishes I can make without consulting a recipe. So I figured I’d write it the way I make it. If you really need to follow one (at least the first few times), check out my old post about it. But I bet you’ll be making this so many times that eventually you’ll be able to make it like I do!
Tomato and Eggs over Rice
serves 1 hungry girl or 2 as a side dish
1 large tomato or 2 smaller tomatoes, total volume about the size of your first
3 eggs (add a 4th egg if your tomatoes are really big; you want about an equal volume of tomato:egg)
Kosher salt, to taste
About a tablespoon chopped scallions (I usually just harvest a few stalks from the ones I have growing on my windowsill)
A splash of rice wine
A splash of rice wine vinegar
A pinch of sugar
About 1/2 teaspoon of cornstarch
Crack the eggs into a bowl and add a few pinches of salt. Whisk with a fork until nicely beaten. Let sit while you prepare the tomatoes and scallions.
Chop the tomatoes into a small dice. Chop the scallions. Add a splash of rice wine and sesame oil to the eggs and whisk again.
Heat a non-stick pan over medium heat and add some oil. When the oil is hot, add the beaten eggs and scramble into large curds. When the eggs are 90% cooked, transfer back to the small bowl.
Add a bit more oil to the pan and heat again. Add the chopped tomatoes, a splash of rice wine vinegar, a pinch of sugar, and a larger pinch of salt. Cook for a minute, then add the chopped scallions.
Add a tablespoon of water to the cornstarch to make a slurry and then add to the tomatoes. Stir until the liquid thickens, then add the eggs back into the pan. Cook until well combined and serve immediately over rice.
Next: My Communion Bread
Previously: Cherry Pit Ice Cream with Cherry Ripple and Brown Butter Streusel
Two Years Ago: Zucchini Pizza
Four Years: Grace’s Ginger Scallion Fish
Five Years Ago: S’mores Brownie Ice Cream Sandwiches