This stir-fried tomato and egg dish was common on our dinner table, or for a quick lunch. During the beginning of the pandemic, I was seeking comfort foods from my childhood and shared this dish on Instagram. It warmed my heart how many messages I received from others whose families also used to make this dish. Every family has their own version – this is the one from my childhood. –Carmen Cheng
Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies is on sale August 29.
Stir-Fried Tomatoes and Eggs
- 2 tbsp sunflower or canola oil divided
- 2 large eggs 1 beaten, 1 whole
- 1 clove garlic smashed and left whole
- 2-3 large Roma tomatoes quartered
- 1 tbsp ketchup plus more for seasoning
- cooked rice for serving
- Heat ½ tbsp of the oil in a medium pan and scramble 1 egg over medium heat. Transfer to a bowl and set aside.
- Using the same pan, reduce the heat to low, and add the garlic and the remaining 1½ tbsp oil. Gently cook for 1 to 2 minutes to infuse the garlic in the oil. Add the tomatoes and a pinch of salt. Put a lid on the pan and turn the heat up to medium-low. Let this cook for a few minutes until the tomatoes have softened and are starting to break down. Remove the lid and discard the clove garlic. Add the ketchup to the pan, stir and let the mixture cook for another minute or so to continue to soften.
- Crack the second egg into the tomato mixture and stir frequently. This will help thicken the tomato mixture within 1 minute to a scrambled egg–like consistency. Once thickened, turn the heat to low and return the scrambled egg to the pan, stirring gently to combine.
- Taste for seasoning, adding salt or ketchup as needed. Serve over rice and enjoy.
Excerpted from Prairie by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.