This is a recipe I learned from a guy I used to work with. It’s a simple, fast, and super delicious dish that can be re-interpreted in a variety of ways. I was once served a version of this made with leftover salsa and nachos – and it was pretty good. You can make this in much less time than it takes to discuss it, and it’s barely harder than basic scrambled eggs. So give it a shot!
You want tomatoes and eggs, and some butter and oil and a green onion. If you don’t have a green onion you can use anything onion-like, or garlic, or just leave it out. But since I’m trying to explain how this recipe is done correctly I’m going to assume we’re using the standard options.
Scramble the eggs in a bit of butter. I mix the eggs into a bowl and keep the bowl handy (because the eggs are going back into the bowl in a minute!)
While the eggs are scrambling, cut up the tomatoes and the green onion. I set aside a few pieces from the stem as a garnish, and then dice the bottom.
When the eggs are cooked (I like them slightly browned) tip them back into the bowl. Then take some oil and keep the pan hot, adding the onion. lightly caramelize the onion in the oil to bloom the flavor while you get it hot.
Add the tomatoes to the hot oil. It will make a mess. It should make a mess – you just added moist tomatoes to hot oil! The objective here is to cook the tomatoes a bit to soften them and get them to release a bit of juice with the oil. If you have really juicy tomatoes (it’s early spring here, good tomatoes are not an option!) you will get plenty of juice. If you have dry winter tomatoes, you can add a couple tablespoons of water and cook the whole thing down.
Then add the eggs back in and mix the whole mess up a bit. If you want to add 2 or 3 drops of toasted sesame oil, at this point, you can, but you don’t have to.
Turn it back out onto your plate, and garnish with the green bits of stem. If you have fresh cilantro, that’s another option. Basil works well, too.
Shown here with cholula sauce. Sometimes I add a bit of chipotle sauce. Those are not traditional szechuan style, but it works.