People frequently request more of this excellent grilled eggplant dish. With couscous, my Mediterranean chicken recipe, and hummus, this recipe’s simple Mediterranean spice pairs perfectly. This is not a dish that is hot off the grill. Can also be served at room temperature; however, do not leave out of the fridge for more than four hours.
| Prep Time: | 15 mins |
| Cook Time: | 17 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 32 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ pound boneless pork loin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon brandy
- 1 teaspoon white sugar
- 1 tablespoon cornstarch
- 4 eggs
- 2 teaspoons salt
- ½ cup canola oil, divided
- 8 large tomatoes, cut into chunks
- 1 teaspoon white sugar
- 2 bunches green onions, chopped
Instructions
- Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
- Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
- Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1160 mg |
| Sugars | 10 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Great dish. Used steak instead of pork because that’s what we had on hand. Turned out GREAT, but I simplified the cooking steps a bit by just leaving everything in the wok. Add oil or water if the egg starts burning on high heat.
Great dish But I personally like to cook the tomato first and wait until they are tender and then add in the egg. This controls a few things, if it is too watery then I drain off some water because the eggs don’t scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more
i omitted the pork, brandy, and soy sauce. Next time i will use half the amount of salt and oil.
Good, but not as good as my mom’s… A bit too watery and not as flavourful. Gotta tweak it a bit before it can get 5 stars. I made it without the pork — just 5 tomatoes and 5 eggs. Next time, will decrease the amount of salt, as eggs were way too salty! May add some white pepper too.
Great recipe! I’ve also made this without the pork and soy sauce. It is a very healthy and filling meal over rice!
This recipe works fine with 5 T oil.
Interesting mix of ingredients my roommate and I agreed to definitely make it again so don’t be scared give it a try!!!