Fan Qie Chao Dan (Tomato and Eggs over Rice)

By Joy Huang | The Cooking of Joy 

Food52 Editors' Comments: I felt sure this dish would fit among my list of comfort foods in a bowl with its mix of creamy eggs, tangy tomatoes, and Asian flavors. It came together in about 15 minutes (minus the rice) and was super easy to make. I would reduce the salt (or sub in a tiny bit of soy instead) next time, but otherwise I liked the flavors. It was surprising that despite the sesame oil and rice wine and vinegar that the dish felt like it could cross many ethnic borders when served with different toppings. I ended up adding cilantro, sesame seeds, and avocado to mine for a tasty lunch. 

Tomato and eggs over rice is a dish you'll find on many Chinese restaurant menus, but it's so incredibly easy to make that I never order it. The only preparation is chopping the scallions and tomatoes, and you'll most likely have everything else already in your pantry or refrigerator. This is the definition of real Chinese comfort food to me. 

Serves 1 hungry person or 2 as part of a meal 

• 3 large eggs 
• 1 large tomato or 2 plum or Roma tomatoes 
• 2 scallions 
• 1 teaspoon rice wine 
• 1 teaspoon toasted sesame oil 
• 1/2 teaspoon kosher salt, divided plus more to taste 
• 2 teaspoons vegetable oil, divided 
• 1/2 teaspoon rice wine vinegar 
• 1 pinch sugar 
• 3/4 teaspoons cornstarch 
• Cooked rice 

1.  Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes 
2.  Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces 
3.  In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in). 
4.  Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant. 
5.  In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.
   
   https://food52.com/recipes/print/23247 9/17/2020 

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Black-eyed peas are a West African staple. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered with sweet potatoes to make a hearty vegetarian stew. Canned black-eyed peas keep this dish fast and simple. 

Tip: Don't use neutral-flavored oil in place of the coconut oil or palm oil. Unrefined coconut oil or palm oil infuses the stew with additional flavors and sweet aroma while adding richness

3-4 servings:

1 tablespoons palm oil or unrefined coconut oil 

1 large yellow onion, finely chopped 

salt and ground black pepper 

4 medium garlic cloves, minced 

1 Fresno or jalapeno pepper, stemmed, seeded and finely diced

1 Serrano pepper, stemmed, seeded, and finely diced

1 sweet red pepper, seeded and sliced into thin pieces 

2 14-ounce cans black-eyed peas, drained and rinsed 

1 bay leaf

1/4 tsp cumin powder 

1/2 pound (or more) sweet potatoes, peeled and cut into 1/2-inch cubes 

1/3-1/2 pound plum tomatoes, cored and finely chopped 

1/4 cup finely chopped fresh flat-leaf parsley leaves 

2 tablespoons lemon juice 

DIRECTIONS 

01 

In a Dutch oven over medium, heat the palm oil until shimmering. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies and red pepper, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaf, cumin, and 3 cups vegetable broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

02 

Stir in the sweet potatoes. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Add the tomatoes, stir, and heat an additional 5 min.  Off heat, stir in the parsley and lemon juice. Taste and season with salt and pepper if needed. 

Serve with hot white rice.