Tomato & Egg (番茄炒蛋)

番茄炒蛋

Tomato & Egg (番茄炒蛋) — a Chinese recipe made with eggs, ripe tomatoes, scallions, ready in about 20 minutes. Step-by-step instructions with photos.

Ingredients

• eggs
• ripe tomatoes
• neutral oil (vegetable/peanut)
• scallions, finely sliced
• salt
• sugar
• light soy sauce (optional)

Instructions

1. Beat the eggs with 1/4 tsp salt until the yolks are fully broken. Cut tomatoes into bite-size wedges.
2. Heat 2 tbsp oil in a wok or large skillet over medium-high until shimmering. Pour in the eggs.
3. Scramble the eggs just until softly set (still a little glossy), then scoop them out onto a plate. Don't overcook — they finish in the sauce.
4. Add the remaining 1 tbsp oil and the tomatoes with 1/4 tsp salt. Sauté over medium-high.
5. Press a few wedges with your spatula to release more juice. Add the sugar (and soy, if using).
6. Return the eggs to the pan and toss gently for 20 seconds so they soak up the sauce. Finish with scallions.