Tomatoes sautéed with eggs

I was fortunately enough to be gifted with several jars of home canned tomatoes (yummy!). The person who canned these gems used the discarded seeds and gelatinous goodness from tomato sauce for the liquid portion and I wanted recipes where every drop of this tomatoey wonder is used. A quick and easy one is a common asian dish, tomatoes sautéed with eggs. A more traditional and western flavor profiles are provided…

4-5 eggs, light beaten
24 oz canned tomatoes (~1 lb fresh tomatoes cut into quarters or eighths with liquid), there is no salt in my tomatoes
4-6 oz sliced mushrooms, button and/or cremini, optional
canola or olive oil

choose one of the following (see note below):

(a)
~2 teaspoon light soy sauce (to taste)
~1 teaspoon fish sauce, optional (to taste)
~1 teaspoon sugar (to taste)
~1 teaspoon salt (to taste)
~2-4 grinds fresh pepper (to taste)
1 scallion thinly sliced in cross section, optional (for garnish)
small chile pepper or hot pepper, optional (to taste)

(b)
~2 tablespoons herbes de provence
~1 teaspoon light soy sauce
~1/2 teaspoon fish sauce, optional (to taste)
~1 teaspoon salt (to taste)
~2-4 grinds fresh pepper (to taste)

Have all the ingredients set out ahead of time: once the pan is hot, the actual cooking will only take a few minutes. Lightly beat eggs with 1/4 teaspoon salt. Heat a large non-stick skillet or pan until hot (water droplets sizzle); film pan with ~2 tablespoon oil. With cooking spatula in one hand, quickly pour in eggs and immediately use spatula to turn eggs. The goal is to quickly cook the eggs into curds by lifting the cooked layer directly against the pan so the raw runny eggs can flow down to the heat. This will only take a few seconds. Do not overcook the eggs; it's okay if they are runny. Transfer the eggs to a dish and set aside. Pour about 2 tablespoon oil to the pan and cook mushrooms over medium-high heat until lightly brown. Add the tomatoes with juice, seasonings of choice (a) or (b); cook over medium-high heat and simmer for 2-5 minutes (with lesser quality tomatoes, simmer about 15 minutes). Remove from heat and stir in cooked eggs. Taste and adjust flavors with salt, pepper and sugar as needed (much depends on the quality of tomatoes). Transfer to a serving dish and sprinkle with scallions. I prefer to serve this over rice but quinoa or small pastas are also an option.

Notes: I've suggested 2 seasoning options: the traditional (a) where the addition of chilies will add a bit of zip to the dish and the french influence (b) where the floral aroma of herbes de provence works well with my non-traditional addition of mushrooms. The sugar is completely optional; I leave it out until the finishing simmer when I taste and adjust seasonings. I just saw an Italian version of an eggy tomato sauce - so option (c) parsley/basil/oregano, black olives, capers, anchovy and garlic.


Enjoy :)