I remember getting up on a Saturday morning and thinking "I'm so tired of toast and eggs. I really want something different." Then, the idea came to mind of tomato eggs. I guess I had read the recipe somewhere in a magazine. I tried it and it instantly became part of my breakfast recipe.
Pour the oil into a pan over medium high heat. Add in the onion, garlic, and ginger. Stir and saute for about 2 minutes until fragrant.
Put the tomatoes in followed by the salt, white pepper, sesame oil, oyster sauce, and water. Cook and stir for about 2 or 3 minutes until the tomatoes begin to soften. Gently press down on the tomatoes while cooking.
In a small bowl, combine the corn starch and 2 tbsp of water. Mix until well combined. Add it to the tomatoes, stir, and allow it to thicken.
Add the beaten eggs and green onions in but do not stir. Just allow the eggs to set.
After two minutes or so and the eggs have begun to set, push them around so they combine.
Serve with the rice of your choice and enjoy your tomato eggs.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use Roma tomatoes, but you can use the tomatoes of your choice.
Black pepper can be substituted for white pepper, just add a bit more.
You can replace the green onions with chives if you have them on hand.