Chinese Tomato Egg
Chinese Tomato Egg
Ingredients
- 2 tomatoes
- 4 eggs
- 1 tablespoon garlic, minced
- 2 tablespoons cooking oil, divided, as needed
- 2 tablespoons spring onion, chopped, for garnish (optional)
For the Sauce
- 1/2 cup water
- 4 tablespoons tomato ketchup
- 1/2 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cornstarch slurry, (2 tablespoons cornstarch mixed with 4 tablespoons water)
Instructions
- 1
Prepare the tomatoes: Wash and slice the 2 tomatoes into wedges or 1-inch chunks. Set aside.
⏱️ 3 min
- 2
Prepare the eggs: Crack the 4 eggs into a medium bowl. Beat the eggs thoroughly with chopsticks or a fork until the yolks and whites are completely combined and slightly frothy. Set aside.
⏱️ 2 min
- 3
Prepare the sauce: In a separate small bowl, combine the 1/2 cup of water, 4 tablespoons of tomato ketchup, 1/2 tablespoon of oyster sauce, 1 teaspoon of granulated sugar, 1/2 teaspoon of salt, and the 6 tablespoons of cornstarch slurry. Whisk well until all ingredients are dissolved and the sauce is smooth. Set aside.
⏱️ 3 min
- 4
Cook the eggs: Heat a wok or large non-stick pan over medium-high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering, pour in the beaten eggs. Let them set for a few seconds, then gently scramble them with a spatula until they are soft, fluffy, and just cooked through but still moist. Do not overcook. Remove the scrambled eggs from the pan and set them aside on a plate.
⏱️ 3 min
- 5
Cook the aromatics and tomatoes: Add another 1 tablespoon of cooking oil to the same pan. Add the 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant. Add the sliced tomatoes to the pan and stir-fry for 3-5 minutes, or until they start to soften and release some of their juices.
⏱️ 5 min
- 6
Combine and thicken: Return the cooked scrambled eggs to the pan with the tomatoes. Give the prepared sauce mixture a quick stir (as cornstarch can settle) and then pour it evenly over the eggs and tomatoes. Stir continuously and gently for 1-2 minutes until the sauce thickens and coats all the ingredients. Cook until the sauce is glossy and bubbling.
⏱️ 3 min
- 7
Serve: Transfer the Chinese Tomato Egg to a serving dish. Garnish with chopped spring onion, if desired. Serve immediately with a bowl of hot steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Tomato Egg
- 2 tomatoes
- 4 eggs
- 1 tablespoon garlic, minced
- 2 tablespoons cooking oil, divided, as needed
- 2 tablespoons spring onion, chopped, for garnish (optional)
For the Sauce
- 1/2 cup water
- 4 tablespoons tomato ketchup
- 1/2 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cornstarch slurry, (2 tablespoons cornstarch mixed with 4 tablespoons water)
Instructions
- 1
Prepare the tomatoes: Wash and slice the 2 tomatoes into wedges or 1-inch chunks. Set aside.
⏱️ 3 min - 2
Prepare the eggs: Crack the 4 eggs into a medium bowl. Beat the eggs thoroughly with chopsticks or a fork until the yolks and whites are completely combined and slightly frothy. Set aside.
⏱️ 2 min - 3
Prepare the sauce: In a separate small bowl, combine the 1/2 cup of water, 4 tablespoons of tomato ketchup, 1/2 tablespoon of oyster sauce, 1 teaspoon of granulated sugar, 1/2 teaspoon of salt, and the 6 tablespoons of cornstarch slurry. Whisk well until all ingredients are dissolved and the sauce is smooth. Set aside.
⏱️ 3 min - 4
Cook the eggs: Heat a wok or large non-stick pan over medium-high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering, pour in the beaten eggs. Let them set for a few seconds, then gently scramble them with a spatula until they are soft, fluffy, and just cooked through but still moist. Do not overcook. Remove the scrambled eggs from the pan and set them aside on a plate.
⏱️ 3 min - 5
Cook the aromatics and tomatoes: Add another 1 tablespoon of cooking oil to the same pan. Add the 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant. Add the sliced tomatoes to the pan and stir-fry for 3-5 minutes, or until they start to soften and release some of their juices.
⏱️ 5 min - 6
Combine and thicken: Return the cooked scrambled eggs to the pan with the tomatoes. Give the prepared sauce mixture a quick stir (as cornstarch can settle) and then pour it evenly over the eggs and tomatoes. Stir continuously and gently for 1-2 minutes until the sauce thickens and coats all the ingredients. Cook until the sauce is glossy and bubbling.
⏱️ 3 min - 7
Serve: Transfer the Chinese Tomato Egg to a serving dish. Garnish with chopped spring onion, if desired. Serve immediately with a bowl of hot steamed rice.
⏱️ 1 min