Happy Mother's Day!!! Now, before my parents are back from church, let me squeeze in some blogging time as this has been in draft status for awhile. We are planning on taking mother out to an "all you can eat" Japanese restaurant called "River Japanese Cuisine". Now, I need to work up an appetite for a buffet! :)
Now I love simplicity and I love good food, especially if it is easy to make. Eggs and tomatoes is a dish that my mother and grandmother had always made when I was growing up. The scrambled eggs with tomatoes tastes very fresh as there is an abundance of original flavor. This dish is like the American version of spaghetti and pasta sauce (hm...maybe bad analogy, but you know what I am trying to say - basically that it always tastes good but yet so easy to make!) :) Tasty, filling, and definitely a dish that will not take a lot of your time to prepare. Best if eaten over white rice. Enjoy! :)
|Beautiful fresh colors|
|Scallions - separate end (green part) and head (white part) of scallion|
|Use about 6-8 eggs. Scramble and mix eggs.|
|Add oil, white part of scallions and tomatoes first.|
|Add the scallions (end, green part). See the egg slowly starting to set.|
|Using chopsticks, start stirring and mixing.|
A bundle of scallions
3 tomatoes, sliced
1 TBSP fish sauce
1 TBSP soy sauce
1 tsp salt, pepper, sugar
Chop up scallions and separate the head (white part) of the scallions apart from the end (green part). Slice up the tomatoes. For the 6-8 eggs, scramble the eggs in a bowl.
Heat up oil in skillet and add the head (white part) of the scallions. Add the tomatoes and add fish sauce, soy sauce, salt, pepper and sugar. Cook the tomatoes for about 3 minutes (close lid). If there is a lot of liquid after the 3 minutes, scoop it up first (save for later) and then pour the scrambled eggs over the tomatoes. Do not stir for about 3 minutes. Add the rest of the scallion ends (green part) and start stirring. Add the liquid back in and continue stirring.