Recently, Tomato Egg has become a regular fixture in my home menu. Whenever my husband reads something good about a particular vegetable, he would ask me to cook it often. (Technically, tomato is a fruit but it has been generally categorised as vegetable.) According to healthline.com tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. So recently I have been buying lots of tomatoes.
Tomato Egg is an easy dish to cook. We only need tomatoes, eggs, salt and light soy sauce.
The steps to cook it:
- Wash and cut 2 tomatoes into thin wedges (1 medium size tomato to 1 egg).
- Heat up wok with some oil.
- When the oil is hot, put in the tomatoes. Stir and use the ladle to press the tomatoes to flatten them. Let them soften.
- Meanwhile, beat 2 eggs.
- When the tomatoes have softened, pour the beaten eggs over them.
- Let the eggs cooked for a while before mixing it up with the tomatoes.
- Season with salt and light soy sauce.
- Give the ingredients a good stir taking care not to break up the eggs too much.
- The dish is ready for serving.