Chinese Tomato and Eggs

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 Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 217kcal

Author Scruff

Ingredients

4 eggs
1/4 tsp salt
1 tbsp canola oil
2 spring onions, chopped

Tomato Sauce

1 tbsp canola oil
4 ripe tomatoes, quartered and the white core removed (Note 1)
1/4 tsp salt
1/4 tsp sugar, or to taste
1 slice of ginger (4 gm)
2 garlic cloves, peeled and chopped finely
1/4 tsp sesame oil
1/2 cup warm water

Thickener

2 tbsp water
1 tbsp cornstarch

Metric - US Customary

Instructions

Prep all your ingredients.
Beat the eggs with 1/4 teaspoon of salt and heat 1 tbsp of oil in wok on medium high. Add the eggs and cook them as would scrambled eggs.
Once done, place the eggs into a side bowl and turn down the heat to medium - low. Add 1 tbsp of oil and fry the ginger slice for 20 seconds.
Add the tomatoes, garlic, sugar, 1/4 tsp salt, sesame oil and 1/4 cup of water. Cook for 3 minutes with the lid on.
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.
Mix the corn starch with the 2 tbsp of water in a small bowl, then add to the pan and stir until thickened.
Remove the ginger slices and check the seasoning of the dish. Adjust according to your taste. (Note 2)
Serve hot with steamed white rice and garnish with chopped spring onions.

Notes

Using the highest quality eggs and tomatoes you can afford will make a big difference to the taste of this dish.
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.

Nutrition