Poor Seminarians Cook-Off Recipe #2
The second recipe from the Poor Seminarians Cook-Off is from Scott Graves in the Office of Admissions. It is a tomato and egg dish that is simple, easy to make, and delicious!
Tomato & Egg Recipe
14.5 oz. tomato (two medium tomatoes), diced
1/2 teaspoon salt
3 dashes white pepper powder
1/4 teaspoon sesame oil (optional)
1 teaspoon sugar
1 teaspoon rice wine (optional)
2 tablespoons water
2 chopped scallions (green onion)
3 tablespoons cooking oil
Clean and dice tomatoes. Clean and chop scallions (white part in small pieces, green part larger).
Break the eggs into a bowl and beat the eggs until they break thoroughly. Add salt, white pepper powder, sesame oil, and lightly beat to blend well. Set aside.
Heat a fry pan to medium with 2 tablespoons cooking oil. Make sure pan is fully heated, then add the egg mixture into the pan and allow them to cook nearly through. Use a spatula to break it into small pieces. As soon as the eggs are cooked, dish out and set aside.
Clean the pan of any egg remains and heat it again to medium with 1 tablespoon cooking oil. Drop the diced tomatoes into the pan and do a few quick stirs. Add sugar, rice wine, and water into the tomatoes. Cover it with the lid and let it cook for about 60 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 60 seconds or so, dish out and serve immediately.
Cook’s Notes: The recipe is adaptable with flavoring. For example, you could use chicken bouillon instead of the optional rice wine and sesame oil to add flavor. Or, add a sprinkle of corn starch to thicken the liquid. Can be served alone, with rice, bread, or add a separate meat item – a pork chop, for example.