Serves 4
Eggs and tomatoes never tasted so good.
Ingredients
- 5 eggs, beaten
- Kosher salt & fresh ground pepper
- Olive oil, peanut oil, whatever oil
- 4 vine ripe tomatoes, cut into wedges
- 1 tablespoon sugar
- Green onions, chopped fine for garnish
Directions
- Heat a wok or large non-stick pan well over medium heat
- Add enough oil to coat the bottom and sides, and add eggs, and season with salt & pepper
- Roll pan around to spread eggs into sort of a large pancake
- Cook on both sides until done - but not too try and remove to a cutting board
- When it cools slightly, roll it up like a cigar and cut into 1/2 inch ribbons
- Put wok or pan back on the heat, add more oil and then tomatoes and sugar
- Cook tomatoes until they start to break down a bit, then add back in the eggs
- Stir everything until well combined and heated through - about 2 more minutes then serve
- Top with green onions