Recipes
...to get your ducks in a row! Follow us on Chinese Tomato Eggs
From the author:
"I love this dish for its utilitarian nature that carries it through breakfast, lunch or dinner. It’s even better when local tomatoes are actually in season, but a hothouse tomato will do in a pinch."
Hsiao-Ching Chou
A simple preparation for Chinese-style eggs. If you like it spicy, you can add some hot sauce when you add the soy sauce. Serve with rice and other dishes as part of a family-style dinner.
Prep time: 5 min
Cook time: 10 min
Servings: 3
Ingredients
- 2 Tbsp vegetable oil, plus more as needed
- 1 stalk green onion, finely chopped
- 6 large eggs, beaten
- 1 cup diced fresh tomatoes
- 2 Tbsp soy sauce
- Splash of water, if needed
- Optional: 1/2 tsp sesame oil, 1/8 tsp white pepper
Preparation
- In a wok or skillet over medium-high heat, heat the oil. When oil is hot, add the green onions and fry for 15–20 seconds.
- Add beaten eggs, gently scrambling with white pepper, if using. Once eggs are cooked but still tender, push them to the side of the wok where it’s not as hot.
- Add about a teaspoon of oil to center of wok. Add diced tomatoes and stir-fry until soft, about 1 minute. Add the soy sauce and stir.
- Combine the eggs with the sauce. If it looks too dry, add just a splash of water. Gently stir-fry for about 1 minute.
- Drizzle with sesame oil, if using, and serve.
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