Eggs and Tomato (Re-imagined)

Seems like every Chinese person that cooks know this. Scrambled eggs with sautéed tomatoes. Usually, the eggs and tomatoes are cooked separately then combined in the pan at the end to incorporate.

This time, we didn’t have enough tomato to create the “sauce”. The Mouse suggested cutting the tomato smaller than usual and adding it to the egg mixture, kinda like a frittata. The Cat wasn’t so sure.

Colorful

We also added green onions, and black toasted sesame seeds (along with salt, a pinch of sugar, a touch of Shichimi Togarashi, and Shao Xing wine).

Hot pan, cold oil (avocado oil), eggs didn’t stick. 🙂

Tomato and Eggs

Turns out, The Cat liked it. Approved of the new cooking style. “Throw everything in and hope for the best” works again. Hee hee

Enjoy. Eat well.

The Mouse