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Chinese Home Style Eggs & Tomatoes

Chinese Home Style Eggs in Tomato

This delicious Chinese eggs in a tomato sauce dish is perfect for moments when you need to whip up something quick and easy. Served with white jasmine rice, this is one of the most popular frugal recipe in Chinese cuisine.

Course Dinner, Lunch, Rice Dish
Cuisine Chiinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 + extra
Author Steph

Ingredients

  • 4 ripe tomatoes, quartered and the white core removed (Note 1)
  • 4 eggs
  • 1/2 tsp salt (1/4 teaspoon for the eggs and 1/4 tsp for the tomatoes)
  • 2 tbsp canola oil (30 ml)
  • 3 thin slices of ginger
  • 2 garlic cloves, peeled and chopped finely
  • 3/4 tsp sugar
  • 1/4 tsp sesame oil
  • 1/2 cup water (for sauce)
  • 1 tbsp cornstarch
  • 2 tbsp water (for cornstarch)
  • 2 stems spring onions, chopped

Instructions

  1. Prep all your ingredients.

  2. Beat the eggs with 1/4 teaspoon of salt and heat 1 tbsp of oil in wok on high. Add the eggs and cook them as would scrambled eggs. Try not overwork the eggs so that they can form bigger chunks.

  3. Place the eggs into a side bowl and turn down the heat to medium. Add 1 tbsp of oil and fry the ginger slices for 20 seconds.

  4. Add the tomatoes, garlic, sugar, 1/4 tsp salt, sesame oil and 1/4 cup of water. Turn the heat down to medium - low and cook for another 3 minutes with the lid on.

  5. Remove the lid and use your spoon to mash the tomatoes to help release the juices. Add the eggs, cover again with the lid, and cook for another 2 minutes.

  6. Mix the cornstarch with the 2 tbsp of water in a small bowl, then add to the pan and stir. 

  7. Remove the ginger slices and check the seasoning of the dish. Adjust according to your taste. (Note 2)

  8. Serve hot with steamed white rice and garnish with chopped spring onions.

Recipe Notes

  1. Using the highest quality eggs and tomatoes you can afford will make a big difference to the taste of this dish.
  2. If the sauce tastes too sour, counteract with more sugar. If the sauce tastes too bland add more salt. I've tried to be conservative with the sugar and salt quantities above as it's always easier to add more seasoning than to take it out.