This is probably the most common dish that you can see in every families in Taiwan,
Even here in California,
Every time I go to a Chinese restaurants (especially the ones owned by Taiwanese),
Where they have pre-made dishes laying out on the counter,
I can spot scrambled eggs with tomato 90% of the time.
It's a dish full of my childhood memories dining with my parents at home.
Scrambled Eggs with Tomato-
4 large eggs (beaten)
3 garlic cloves (minced)
3 Roman tomatoes (peeled, sliced)
Extra virgin olive oil
Let's prepare the tomatoes first,
People usually use the big round tomatoes instead of Roman tomatoes,
It's just me,
I think Roman tomatoes are sweeter than the big ones,
If you like it a little bit sourish,
Use the big ones.
So let's make a cross-shaped cut on the bottom of the tomatoes,
Prepare a pot of boiling water then toss in the tomatoes,
One or two minutes should be enough,
Take the tomatoes out and put them in a bowl with ice water.
This step is for peeling the tomato skin,
Some people like to have this dish with tomato skin, not me though, I like it "smooth."
Done with the preparation part, it's time to cook.
Drizzle some olive oil in the pan and wait till it gets hot.
Beat the eggs and toss them in,
Slightly scramble it till 70% cooked then transfer to a plate, set it aside.
*Don't leave the eggs in the pan till fully cooked. We want smooth eggs, not the hard ones)
Drizzle more olive oil in the pan, toss in the peeled tomatoes,
Be careful, the oil might splash out because of the liquid in the tomato.
Toss in the minced garlic along with 2 tablespoons of sugar and 2 teaspoons of salt,
Cook for about 2 minutes, or till the tomatoes start to reduce its size for a little bit.
Put the eggs back into the pan,
Give it a quick stir and this all time Taiwanese favorite dish is done!
Garnish with parsley is desired.
Cindy's Rating: 7