A quick and flavorful Chinese-inspired dish combining eggs and tomatoes for a comforting meal.
Crack the eggs into a mixing bowl, add salt and pepper, and whisk until combined.
Whisking the eggs thoroughly incorporates air, making them fluffier when cooked.
Heat a frying pan over medium heat and add a tablespoon of olive oil.
Ensure the pan is evenly heated to prevent sticking.
Pour the egg mixture into the pan and cook, stirring gently, until just set. Remove from the pan and set aside.
Remove the eggs from the heat while slightly undercooked; they will finish cooking from residual heat.
Add another tablespoon of olive oil to the pan, then add the diced tomatoes. Cook until softened.
Use ripe tomatoes for a richer flavor.
Add rice vinegar and sugar to the tomatoes, stirring to combine.
Adjust the sugar to balance the acidity of the tomatoes.
Return the cooked eggs to the pan and gently mix with the tomatoes.
Fold the eggs gently to maintain their texture.
Mix cornstarch with a teaspoon of water in a small bowl and add to the pan. Stir until the sauce thickens.
Ensure the cornstarch is fully dissolved in water to avoid lumps.
Sprinkle chopped green onions over the dish and serve hot.
Add the green onions just before serving for a fresh flavor.
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