Scrambled Eggs with Tomatoes [番茄炒蛋]

Since I still have a couple of pomegranates in my fridge, why not try to add a little bit of its juice into this ordinary dish to make it extraordinary? it does add some interesting flavor to it, and most importantly, it tastes good :)

Ingredients:

2 Beefsteak Tomatoes

4 Eggs

2 Slices of ginger

1 Sprig of scallion (chopped)

3 Tbsp pomegranate juice

2 Tbsp ketchup

1 Tbsp sugar

A pinch of salt

1. Blanch tomatoes with hot water. Then, put them into cold water (iced water is even better) and soak for a while. Peel the skin of tomatoes, and chop them into chunks.
2. Mix pomegranate juice, ketchup, sugar and salt together as the sweet & sour sauce.
3. Beat the eggs. Warm oil in a pan over low heat. Pour the egg mixture and pan fry it till it's half cooked. Dish up and set aside. Chop into small strips after it's cooled.
4. Heat a little bit of oil over high heat. Put in ginger and pan fry it. Add tomatoes, stir for a while and pour in the sweet & sour sauce.
5. Put the striped eggs back to the pan and mix everything together.
6. Garnish with chopped scallions.

Note:

1. I prefer beefsteak tomatoes for this dishes as it is meatier and contains less juice than roma tomatoes. Roma tomatoes are usually for making paste, such as spaghetti sauces.
2. This recipe is inspired by a cookbook by Gigi Wong (黃淑儀). You can try haw flakes (山楂片) as she suggested in the book. Simply ground and soak 6 pieces of haw flakes in 2 tbsp of hot water until molten to substitute the pomegranate juice.