Tomato Eggs Recipe
A traditional Chinese dish, this recipe highlights eggs and tomatoes as the central ingredients, suitable for enjoyment at any meal.
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Instructions
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Whisk eggs, egg whites (if using), sesame oil, cooking wine, white pepper, and MSG (if using); set aside.
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Heat a large wok to medium-high, then add 1 tablespoon of cooking oil and swirl to coat.
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Reduce heat to medium. Pour a portion of the whisked eggs into the wok and scramble until soft.
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Push partially set eggs to the side and repeat with remaining eggs until just cooked through.
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Transfer eggs to a plate. Increase heat to medium-high and add the remaining 1/2 tablespoon oil to the wok.
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Add scallion whites and ginger; stir until lightly browned.
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Add tomatoes and toss until skins blister. Reduce heat to medium.
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Return eggs to the wok, drizzle with fish sauce, and toss to combine.
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Sprinkle sugar, add water, and stir to dissolve sugar, breaking eggs into bite-sized pieces.
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Bring to a boil, stirring occasionally.
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Reduce heat and simmer until the sauce thickens.
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Garnish with green scallions and serve with rice.