Dinner
Tomato and Eggs
A practical 1927 tomato-and-egg dish with the sweet-savory balance familiar to many modern home cooks.
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Source ingredient cues
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- 8 large tomatoes
- 4 eggs
- 1 teaspoon sugar
- Soy bean sauce to taste
- Pepper and salt to taste
Historical transcription
Source method
- 1
Peel the tomatoes and remove the seeds if desired.
- 2
Cook the tomatoes in a pan until most of their water has evaporated.
- 3
Season with sugar, pepper, salt, and soy bean sauce.
- 4
Beat the eggs, cook them only until softly set, then combine with the tomatoes and serve hot.
Nutrition pending
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