Fried eggs with tomatoes (Fan qie chao dan) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 305) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on September 16, 2013

    This is really good with super fresh tomatoes. Unlike my mom's that has the tomatoes cooked down to a sauce, here, the tomatoes are sliced thin and barely cook, so they keep their integrity and you can taste the freshness of the tomatoes. This will be my go to with tomatoes from the garden, will revert back to my mom's with less than stellar tomatoes.

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