This is 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.
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.”
Chinese Tomato Eggs
Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 3 servings
- 2 tablespoons vegetable oil, plus more as needed
- 1 stalk green onion, finely chopped
- 6 large eggs, beaten
- 1 cup diced fresh tomatoes
- 2 tablespoons soy sauce
- Splash of water, if needed
- Optional: 1/2 tsp sesame oil, 1/8 tsp white pepper
- In a wok or skillet over medium-high heat, heat the oil. When oil is hot, add the green onions and fry for 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.