This week I’m feeling like having breakfast for dinner. Here are two ideas. The original inspiration? Lost in the mists of time.
4 eggs 4 tablespoons canola oil, divided 3 cloves garlic, thinly sliced 2 medium tomatoes, cored, each cut into 8 wedges 1 teaspoon granulated sugar Kosher salt, to taste 1 scallion or 2 garlic chives, thinly sliced crosswise
Crack eggs into a medium bowl and beat lightly with a fork or chopsticks.
Heat a wok (or stainless-steel skillet) over high heat until wok begins to smoke. Add 1 tablespoon oil around edge of wok and swirl to coat the bottom and sides. Pour in eggs around edges of wok. Cook, stirring once or twice with chopsticks or a spoon to break eggs into large curds, until eggs are fluffy but not browned, about 60 seconds.
Transfer eggs to a plate and set aside. Wipe out wok, return to high heat until smoking, and add remaining oil around edge of wok, swirling to coat the bottom and sides.
Add garlic and tomatoes and cook, tossing constantly, until tomatoes begin to soften, about 1 minute. Stir in sugar and the reserved eggs and cook, stirring and tossing often, until eggs are heated through, about 30 seconds. Season with salt and garnish with scallions.Crack eggs into a medium bowl and beat lightly with a fork or chopsticks.