Tomato Egg

When we were small, my mom used to cook this dish all the time. It would be one of the many little dishes she would cook for dinner or lunch and even now I like it best with rice and a side of some kind of salty-ish soy-sauce based meat. I have been casting a worried eye at my 4 little plum tomatoes these past couple of days without coming up with any feasible idea of how to use them without having to run to the grocery store for additional supplies. Originally, they were destined for hotpot, but when the napa fell through (see pork and leek dumplings), I meant to eat them as tomato melts, but completely forgot to buy cheese. This is all very fascinating. Anyway, tomato-egg was Bunny's very favorite vegetable dish and I think she was really the reason we ate it so much. I didn't much like it at first but as time went on, I became increasingly fond of it. Tonight I had it over brown rice and fixed salmon with soy sauce on the side.

Tomato Egg (the way my mom made it)

2-3 scallions, cut into segments (maybe 3-4 segments per scallion)
a few cloves of garlic chopped
4 plum tomatoes, cut into large chunks
2 eggs, mixed up
pinches of salt
pinches of hondashi
pinch of black pepper

In a little oil, stir around the scallions and garlic. Add the tomatoes and some water. Clap a lid on it until the tomatos get soft (shouldn't take too long). If there is no more water at the bottom, add more. You want there to be a layer of liquid there so when you add the eggs, the eggs stay in soft curd-like pieces. Let the eggs set a bit before stirring around with spatula. Add salt and hondashi and pepper to taste.