Beijing Egg & Tomato

While in Beijing, we were amazed by our visit to the Great Wall. We visited the Mutianyu section of the Wall, which seemed immense, but is just a small portion of the Wall that goes on for thousands of miles. In the shadow of the Great Wall, we ate an amazing lunch with so much food. I liked all the dishes, but I especially liked the Egg and Tomato. I learned that it is a common Chinese dish in Beijing, probably because it is so easy to prepare.

Egg and Tomato is just like our very own Egg and Pepper. And the methodology is nearly identical. But in my internet search, I found that it was common to add garlic to Egg and Tomato. It is so delicious. Next time I make Egg and Pepper, I need to add garlic. If you have medium tomatoes, you should use equal number of eggs to tomatoes. But you can always adjust the proportions for your preference.

Egg & Tomato 

• Olive oil
• 1 tsp. minced garlic
• 4 eggs
• 4 medium tomatoes

Pour enough oil to lightly coat a skillet. Add the garlic and heat on medium. Cut the tomatoes into eighths. In a bowl, beat the eggs. Add the eggs to the hot skillet and allow to cook until just about done. Remove the eggs to a bowl. Add the cut tomatoes to the skillet and cook until the tomatoes begin to soften. Put the eggs back into the skillet and cook for a few minutes. Enjoy!