Tomate con Huevo

Ingredientes

• 6 large eggs
• 3/4 teaspoon salt
• pepper to taste
• 2 tabelspoons Neutral oil
• 3 cloves garlic minced
• 2 green onion chopped (white and green part divided)
• 2 medium-sized tomatoes (cut into 8 wedges)
• 1 tablespoon all purpose soy sauce
• 1/2 teaspoon sugar ((ref note 1))
• 1/3 cup water
• 1 teaspoon sesame oil
• 1 teaspoon Cornstarch (mixed with 2 tablespoon water)

Preparación

1. 1

   Break eggs. Add salt and pepper, beat until it looks forthy.

2. 2

   Heat 1 tablespoon of oil in a large wok or non-stick skillet. Add eggs to the pan. Reduce the heat to low-medium. Once the side starts to settle around the edges, push it toward the center. Break any bigger chunks of egg. It should take around 3 minutes. The egg should look creamy and slightly underdone is fine ( as it will cook later when added to tomatoes).

3. 3

   Remove eggs from the wok and keep aside. Clean the wok and add the rest of the oil.

4. 4

   Saute garlic and white parts of the green onions for 30 seconds.

5. 5

   Add tomato wedges along with its juices to the wok. Mix 1/4th teaspoon of salt, cover, and let it cook for 2 minutes.

6. 6

   When the tomatoes have softened but still holding their shape, add water and sugar to it and mix.

7. 7

   Lower the flame and stir in the cornflour slurry, soy sauce. let the mixture simmer for 30 seconds. It should thicken slightly.

8. 8

   Switch off the flame. Add scrambled egg, green onion, and sesame oil. Toss everything well.

9. 9

   Serve hot with steamed rice.