Photo by Liz Barclay
Servings: 2
Prep time: 10 minutes
Total time: 25 minutes1 pound|450 grams tomatoes (either cherry or plum)
5 tablespoons peanut or vegetable oil (separated into 3 tablespoons and 2 tablespoons)
½ teaspoon sea salt
1 tablespoon peeled and finely chopped fresh ginger
2 green onions, trimmed and finely chopped, whites and greens in separate piles
½-1 teaspoon granulated sugar
freshly ground black pepper
4 large eggs, lightly beaten
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
5 tablespoons peanut or vegetable oil (separated into 3 tablespoons and 2 tablespoons)
½ teaspoon sea salt
1 tablespoon peeled and finely chopped fresh ginger
2 green onions, trimmed and finely chopped, whites and greens in separate piles
½-1 teaspoon granulated sugar
freshly ground black pepper
4 large eggs, lightly beaten
Directions
- Cut the tomatoes into pieces about 1 inch wide and ½ inch thick. If you are using cherry or plum tomatoes, cut them in half. Taste the tomato, if it's sweet, use ½ teaspoon of sugar in step 2; otherwise, use 1 teaspoon.
- Place a wok over high heat, and when it is hot, swirl in 3 tablespoons of the oil and the salt. Fry the ginger and the whites of the onions until they are golden and then add the sliced tomatoes. Lower the heat to medium-high and fry them, shaking and turning them over every 30 seconds or so. When the juice reduces to a few tablespoons , sprinkle in the sugar and pepper, and toss the tomatoes. Continue to cook them until you can smell the sugar and bits of caramel have formed on your spatula. Scrape the tomatoes out onto a plate.
- Return the wok to medium-high heat and swirl in the remaining 2 tablespoons of oil. Stir the onion greens into the eggs and pour the eggs into the wok. Flip the eggs over as they solidify and brown until they have formed a soft, golden omelet. Chop up omelet with your spatula and then toss in cooked tomatoes, serve hot.