Those of you who have scoured cookbooks and websites in search of a quick and easy recipe for the weekdays and nights, exposing yourself to computer viruses whilst scraping the dark underbelly of the internet, scour no more. Often times the best things in life are the simplest, case and point, the humble scrambled eggs and tomato. After reading the comments you guys left me on my social media (links in the sidebar), I learned that many of you also grew up eating this dish. Some of you suggested adding onions while others emphatically yelled "witchcraft" from their rooftops. While suggestions are encouraged they aren't necessary because today we're sticking with the crowd-pleaser. Passed on to my momma from her dad and generations before him, this dish needs no accoutrements or augmentations. Remember, the simplest things are often the best.
While I'll admit it was difficult to shoot this dish because of it's somewhat brain-like features, the poorly taken photography in no way degrades the deliciousness of the recipe. Because this is so easy to make and can be achieved with only basic refrigerator staples, this is a dish you can prepare whenever you want in whatever mental state you're in. On a completely unrelated note, this is the perfect hangover food. I know this not by experience so one need not call the Center for Underaged Drinking. My point is nostalgia can be had by you whenever you'd like in less than five minutes. Cheers!
3 tomatoes cut into thin wedges
salt & pepper
5 bundles of green onion, thinly sliced, reserve some for the garnish
2 tablespoons of soy sauce
(this recipe is amenable to your liking, i.e. add more soy sauce, sugar, or even more of less tomatoes or eggs if you'd please.)
1. Prepare the tomatoes by cutting them in half and removing the part where the stem was attached to the tomato. Slice into thin wedges. Pretend you're cutting lemon wedges, except thinner and also with tomato.
2. While you have your cutting board out, thinly slice the green onions. In retrospect, I would have cut the last bundle of green onions diagonally to garnish the dish. Simple is better so I don't regret it...but I totally do.
3. In a large frying pan, heat up a couple tablespoons of olive oil and saute the tomatoes until tender, about 6 minutes on medium heat. Season with pepper and salt. Later we will add soy sauce so don't add too much salt. You can always add more salt at the end to taste. Cook the tomatoes uncovered so their liquid evaporates, this way the final product won't be watery and gross. When the tomatoes are cooked to your liking and there is minimal fluid at the bottom of the pan, add the cracked eggs into the pan. Let them cook a little before you stir them so you get nice large pieces of egg. I think I stirred mine too early and I got just the opposite. Add the green onions at this time as well. Leave some green onion for the garnish. Add the soy sauce. Cook until the whites of the egg are opaque and cooked through. Serve hot over rice or a la carte for a nice breakfast or light lunch. Crusty bread is also encouraged, and will be enforced if I lay witness.
And that's how you make nostalgia in a bowl. I hope this inspires all of you to go back and relive your childhood memories through food. Chances are you'll find a recipe to add to your arsenal of quick and simple weeknight dishes. If not, I'm sure your grandma will be more than happy to cook up her favorite grandkid the best damn scrambled eggs and tomato you ever could have made yourself. Comment below which childhood dishes you're craving and maybe I'll make them. Tweet, instagram, message, or comment below which dishes make you giddy like a five-year old. I always enjoy reading your comments. Love you all. And as always,
You Might Like: