Mama knows best
When I was young, my mom would test different recipes and I would be her official taste tester. This is my rendition of one of her dishes and it is also my favorite of all time. Every time I make it, all plates are always cleaned out! It is a simple dish: tomato and egg. My mom usually makes it with sliced pork but I like the purity of making the ingredients as good as it could be. Even though there are only two main ingredients, the dish has many layers of flavor. First it is savory with a bit of acidity; then the sweetness and heat kicks in - combined with the creamy texture. It makes every bite taste like heaven.
Egg and tomato
20 MINUTES AND COUNTING: Add 5 tomatoes in boiling water for about 10 minutes to remove the skin. (You can tell it's done when the tomatoes are floating and you can start to see the skin cracking).
While the tomatoes is being blanched, let 5 eggs sit at room temperature. And whisk in a medium bowl with 1/4 cups of chicken broth, 2 teaspoons of Parmesan cheese powder, a pinch of salt. At this point, the tomatoes should be ready to be drained in cold water. Pad with paper towel to dry.
10 MINUTES AND COUNTING: In large skillet, add 1 tablespoon of oil and tomatoes and let it sizzle for few minutes. Using the back of the wooden spatula, crush the tomatoes until they break apart. Once water starts to come out of the tomatoes, add 1 teaspoon of red pepper flake, 2 tablespoons of ketchup, 1 teaspoon of tomato paste (optional) and 2 teaspoon of garlic powder.
Stir occasionally at medium heat until most of the tomatoes dissolve into sauce - then lower the heat to low.
5 MINUTES AND COUNTING: On another skillet, heat 2 tablespoons of olive oil at high heat for 1 minute. Then turn to low heat and add the egg mixture and vigorously stir to avoid any sticking. Let it settle and fold as it starts to solidify at the bottom. Repeat until it becomes a creamy texture.
Mix the egg into the tomato and then serve with white rice, or pretty much anything you desire!!! Enjoy!
Eggs, 5 at room temperature
Tomato, 5 (I splurged in organic ones on the vine)
Olive oil, 2 tablespoon and 1 tablespoon
Chicken broth , 1/4 cup
Ketchup, 2 tablespoons
Red pepper flakes, 1 teaspoon
Parmesan cheese powder, 1 tablespoon
Garlic powder, 2 teaspoons
Tomato paste, 1 teaspoon (optional, recommended if you want it to taste richer)