Tomato Eggs

I love this dish for its simplicity and its utilitarian nature that carries it through breakfast, lunch or dinner. It's even better when local tomatoes are actually in season, but a hothouse tomato will do in a pinch. And, like a custard base that can achieve several outcomes, this combination of ingredients (eggs, diced tomatoes, soy sauce, green onions) can be a stir-fry or it can be transformed into tomato egg drop soup or a steamed custardy soup that resembles chawan mushi.

TOMATO EGG

SERVES 3-4 FAMILY STYLE

2 tablespoons vegetable oil, plus more as needed

1 stalk green onion, finely chopped

6 large eggs, beaten

1/8 teaspoon white pepper, optional

1 cup diced fresh tomatoes

2 tablespoons soy sauce

Splash of water, if needed

1/2 teaspoon sesame oil, optional

In a wok or skillet over medium-high heat, heat the oil. When the oil is hot, add the green onions and fry for about 15-20 seconds. Add the beaten eggs and cook, gently scrambling the eggs. Add the white pepper, if using. Once the eggs are cooked but still tender, push them to side of the wok where it's not as hot. Add about a teaspoon of oil to the center of the wok. Let heat for a few seconds. Add the diced tomatoes and stir-fry the tomatoes until they are soft and have released their juices, about 1 minute. Add the soy sauce and stir. Combine the eggs with the sauce. If it looks too dry, add just a splash of water. Gently stir-fry for about 1 minute. Drizzle with sesame oil, if using, and serve with rice and other dishes as part of a family-style dinner.

Note: Of course, if you like it spicy, you can add some hot sauce when you add the soy sauce.