tomato and egg sandwich spread

This tastes much better than it sounds. Really! This is how my mom and I make the traditional egg sandwich that’s common in parts of Southeast Asia.

Note: You need a really good non-stick pan for this to turn out right

2 cups finely chopped onions
2 cups finely chopped firm, ripe tomatoes
1 green chili (also finely chopped)–optional
1 tsp finely chopped fresh ginger (finely chopped is essential to this recipe)
1 T bsp finely chopped cilantro
1/4 tsp turmeric
1/2 cup water
2 eggs
1/3 cup + 1 Tbsp oil
2 to 3 Tbsp chunky peanut butter

Heat 1/3 cup oil. Saute onions till translucent. Add everything but remaining oil, eggs and peanut butter. Cover and cook over med-low heat till tomatoes are well cooked and all the water has evaporated and you’re left with a thick chunky paste. Add salt to taste. Make a well. Into it pour remaining oil. When oil is hot, scramble the two eggs in it. Mix eggs into the tomato/onion mixture. Cook on low heat for another 3 to 5 minutes. Remove from heat. Mix in peanut butter. Cool.

(Another variation is to use mayonnaise instead of peanut butter. When using mayo, allow the onion-tomato-egg mixture to cool completely before adding it)

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