One of the most classic Chinese dishes you'll find on dinner tables. It might not sound like much but this is true comfort food and every family has their own way of cooking it.
This tomato egg dish is one of our customer's (Dai-Wen's) recipe. What's your secret to perfecting this classic dish?
This dish is quick and easy to make but it takes practice to get the perfect version of it. The eggs should be a soft fluffy yet creamy texture wrapped with tomato juice with hints of shallot throughout.
- Oil – enough to stir fry eggs (3 tbsp) + additional to fry garlic (1 tbsp)
- Tomatoes - 3 small, chopped roughly into wedges, 2 small diced into small cubes
- Eggs - 5 beaten enough to just break yolks
- Green onions – 2 stalks, the white part chopped finely, green part cut to 4cm lengths
- Garlic – 2 cloves, finely chopped
- Soy sauce (light) – 2 tablespoons
- Sugar – 1 tbsp or to taste
- Salt - pinch
- Chicken powder (optional) - 1 tsp
- Heat oil to high heat, pour in beaten eggs (should bubble furiously at edges), add salt + use chopsticks to mix and cook until eggs are cooked fully (not scrambled) and separated into smaller bite size. Put aside.
- Heat oil on medium heat and add garlic and the white parts of the green onion until it’s fragrant, add in the smaller diced tomatoes in and cook until the bottom of the pan starts to gather some sauce. Add in the soy sauce and sugar to the tomato sauce. Add more sugar if tomatoes are not quite in season and is more tart. As tomatoes cook and break down very quickly, the tomatoes are split into large wedges, and smaller chunks which helps to create a sauce. Add in the wedges of tomatoes, add back the eggs, and stir until the tomatoes start to soften. Season with salt if needed. Stir through green onions and take off pan, and add a crack of black pepper. This should be the perfect combo of salty sweet sour.
Serve this with a bowl of freshly steamed rice...mmmmmm ☺️