Scrambled Eggs with Tomatoes
A simple and delicious Chinese home-style dish of scrambled eggs and tomatoes, stir-fried to perfection.
25m2Servings
Nutrition
331kcal
16gProtein
9gCarbs
26gFat
High Protein
Ingredients
Egg
4 pieces
Salt
to taste
¼ tsp
Tomato
2 pieces
Green Onion
3 pieces
Cooking Oil
2 tbsp
Soy Sauce
2 tsp
Ketchup
1 tsp
Sesame Oil
1 tsp
Instructions
1Prepare Ingredients
10m
10mCrack Eggs
Crack 4 eggs into a bowl. Add 1/4 tsp salt. Beat the eggs with chopsticks until well combined.
Chop Green Onions
Chop 3 green onions into small pieces.
Cut Tomatoes
Cut 2 tomatoes into half-inch wide wedges.
2Cook Eggs
3m
3mHeat Wok and Oil
Heat a wok over high heat. Add 1 tbsp cooking oil. When the oil is smoking hot, pour in the beaten eggs.
Scramble Eggs
Scramble the eggs until they are about 3/4 cooked. Do not scramble too much; keep the eggs together. Remove from wok and set aside.
3Cook Tomatoes
5m
5mAdd Oil and Aromatics
Add another 1 tbsp cooking oil to the wok over medium heat. Add half of the chopped green onions and stir-fry until fragrant.
Stir-fry Tomatoes
Add the tomato wedges to the wok. Add 2 tsp soy sauce, 1 tsp ketchup, and 1/4 tsp salt. Stir-fry everything together.
Simmer Tomatoes
Let the tomatoes simmer and bubble, releasing their moisture and creating a sauce. Cook until they are softened but still hold their shape.
4Combine and Finish
7m
7mAdd Eggs and Sesame Oil
Add the cooked eggs back into the wok with the tomatoes. Add 1 tsp sesame oil and the remaining green onions. Stir everything together to combine.
Serve
Turn off the heat. Transfer the dish to a serving plate and serve immediately.
Tips
For a sweeter and more umami flavor, add a teaspoon of ketchup to the tomatoes while stir-frying.
Don't overcook the eggs; they should be tender and slightly soft.
The tomatoes will release a lot of liquid, which creates a delicious sauce that coats the eggs and rice.