Chinese Tomato eggs recipe (西红柿炒鸡蛋) is really simple to make and does not require many ingredients. I discovered that easy chinese recipe when I first came to China about 5 years ago (wow! Time really flies!). It is a very common dish found in almost every restaurant in China. There are many different ways of eating that dish, some make a tomato egg noodle soup (check out my recipe here), others just eat it with rice or even mantou (Chinese bread). What I love about tomato eggs recipe is that it is so easy and very fast to cook, which is very convenient for me as a student! As a last note, I always like to make my eggs into bite-sized pieces and not really like scrambled eggs because if using chopsticks to eat, it can get pretty difficult to get the scrambled egg with the chopsticks! My sister tipped me that Chinese often add a dash of vinegar to their tomato eggs recipe, and hail! She was right! I hope you enjoy!
Tomato eggs chinese recipe
Prep Time:5 minutes
Cook time:10 minutes
Total Time:15 minutes
Ingredients:
- 3 eggs
- 3 medium tomatoes, cut in thin wedges
- 2 cloves garlic, cut into slices
- 1 stalk of green scallions, chopped
- 1 tsp red rice vinegar (or chinese white vinegar is ok too)
- 1 tsp sugar
- oil
- salt
Instructions
- Break the eggs into a bowl, add one pinch of salt and using chopsticks beat the eggs until the yellow is broken.
- Heat oil in a wok (or flat pan) and pour the beaten eggs in. Use your spatula to spread the eggs or use the wok’s handle to swirl the eggs around (that’s what I do). Wait for the eggs to be 3/4 solid and then using the sharp end of your spatula, break the eggs into bite size pieces. Stir 1-2 times and remove the cooked eggs. Keep.
- Heat 1 tbsp oil in wok over medium heat. Add garlic slices, and stir for 30 seconds. No need to make them brown.
- Add tomato wedges and stir. When tomatoes start getting soft, use the flat part of the spatula to “crush” the tomatoes and get a tomato puree.
- Add sugar, about 2-3 tbsps of water, eggs and chopped green scallions. Do a few quick stirs. Serve!
Note: The amount of water depends on the tomato puree you got. I found that some tomatoes release much water, when cooked, others tend to release very little water. The thing is that you need to make some kind of thick tomato sauce, so don’t add too much water, or you’ll get a runny dish.
