Egg and Tomatoes Stir Fry

As I’ve said before you only need few simple ingredients to create the best tasting dish. I’ve had eggs and tomatoes before but never realized that this scrambled egg dish is very much a comfort food for most Chinese immigrants since it evokes memories of home. The one I am familiar with and what is served at our house differs in texture since it’s more like scrambled eggs with tomatoes thrown in and onions are sometimes added into the mix. I wasn’t overly fond of it since the tomatoes can be a bit tart too.

When I saw a recipe for Chinese egg and tomatoes stir fry I realized that we have been making it the wrong way. This egg dish just looks so creamy and luscious that I got so excited to make some myself.

You only need a few ingredients to make this : 3 eggs, one large tomato, oil, sugar, salt and tomato ketchup.

First, wash and cut your tomato into large chunks. Then take a pan and heat 2 Tablespoons vegetable oil. Add your tomatoes in the pan and let it cook over medium heat for about 2 minutes until it has released it’s juices. Season with 1/2 teaspoon salt, 1 teaspoon sugar and 1 teaspoon ketchup. Add about 2 Tablespoons water and continue cooking until tomatoes are soft and sauce a but thickened. Remove from heat and place in bowl and set aside.

Get another pan and place over medium high heat, add 2 Tablespoons oil and then add your 3 beaten eggs. When the edges are beginning to set, pour your tomato mixture in the middle of the pan then start pulling the cooked eggs towards the center like you would cooking scrambled eggs. Continue cooking until eggs are set but not dry. Remove from heat and transfer onto a plate. Serve over steamed rice, though I am tempted to try it with some crusty bread.

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