Ingredients
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2
-
4
-
-
1
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Egg with Tomatoes: Chinese home-style, The first dish my Mom taught me. Since I imigrated to North America, I’ve tasted numerous omelets, scramble eggs, poached eggs, but this egg dish is unique in its own and is still my all time favorite. Enjoy., We had this every day on a recent cycling trip to Yunnan with #theHutong and it was delicious. So glad to have take recipe!, I suspect it isn’t part of Chinese tradition to have this dish for breakfast, but it sure made a wonderful Sunday-morning treat for us — with lots of bread to sop up the left-over sauce!
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Steps
|
1
Done
|
Beat Eggs Together; Season With Salt and Pepper, and Add The"white" Part of the Green Onion and Sesame Oil. |
|
2
Done
|
Mix Well. |
|
3
Done
|
Add Oil to the Pan; Turn Up the Heat. |
|
4
Done
|
Add the Egg Mixture. |
|
5
Done
|
Break the Egg Into Pieces. |
|
6
Done
|
Toss and Cook Until the Eggs Are Almost Done. |
|
7
Done
|
Less Then 2 Min |
|
8
Done
|
Take Out the Egg. |
|
9
Done
|
Add More Olive Oil to the Pan and Cook the Tomatoes. |
|
10
Done
|
Season the Tomatoes and Add the Rice Vinegar and Sugar; Cook Until the You Can Smell the Tomatoes. |
