Sweet, jammy tomatoes in buttery soy sauce piled onto warm rice, finished with sesame-crusted fried eggs. Big flavour, low effort, proper joy.
Burst Soy Butter Tomatoes with Crispy Eggs & Rice
4.5
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Notes
15 mins cook
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Serves
4
Fresh Ginger
Fresh Coriander
Spring Onion
Ice Cold Water
Butter
Cherry Tomatoes
Shoyu Soy Sauce
Cooked Rice
Toasted Sesame Seeds
Egg
Olive Oil
Serves
4
Fresh Ginger
Fresh Coriander
Spring Onion
Ice Cold Water
Butter
Cherry Tomatoes
Shoyu Soy Sauce
Cooked Rice
Toasted Sesame Seeds
Egg
Olive Oil
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Step 1.
Peel the ginger and finely mince. If using, pick the coriander leaves, discarding the stems and thinly slice the spring onions. Add the herbs into a bowl of ice cold water to crisp.
Step 2.
Melt the butter in a frying pan over medium heat. Add the ginger, fry for 30 secs until fragrant, then tip the tomatoes in. Cook for 4-5 mins, until they’re about to burst. Next, pour in the soy sauce, water and bring to the boil, stirring until it gets all emulsified and glossy. Then remove from the heat.
Step 3.
Reheat the rice. Divide between bowls and top with the soy butter tomatoes.
Step 4.
Place the empty pan back onto medium-high heat with a drizzle of oil. Once hot, add the sesame seeds and crack the eggs in. Cook, basting the eggs with the hot oil, until they are done to your liking.
Step 5.
Top the tomatoes with a sesame fried egg and some crisp herbs.
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