Make Ahead

Scrambled Eggs and Tomatoes

July 26, 2010
0 Ratings
  • Serves 2-4
Author Notes

This is a popular Chinese dish with only two ingredients plus some salt and oil. Yet it is tasty! It is a family dish generally appears at family's lunch/dinner table during summer season when tomatoes are bounty. It is so down to earth homey that you probably won't find it in any Chinese restaurant. But if you happen to be invited by a Chinese family, you can ask for it. The best type of tomatoes for this dish is sour sweet. It can be served over rice or noodle. —azelea

What You'll Need
  • 4 eggs
  • 4 tomatoes
  • 4 tablespoons cooking oil
  • some pinches salt
  1. crack the eggs in a bowl. Add some salt and beat them.
  2. heat enough oil in a pan, toss the eggs in and slightly scramble it till 70% cooked then transfer to a plate, set it aside.
  3. prepare tomatoes: chop and slice the tomatoes in small chunks.
  4. Drizzle the rest oil in the pan, toss in the chopped tomatoes, stir and add some salt. Let it cook for about 2 minutes, or till the tomatoes start to reduce its size for a little bit and the juices come out.
  5. Add the eggs back into the pan, Give it a quick stir so the tomato juice penetrates into eggs.

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