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Chinese Stir-Fried Eggs with Tomatoes
Stir-fried eggs with tomatoes is quick, pantry-friendly Chinese comfort food, and there are endless variations. In our version, we don’t add sugar (a classic ingredient), but we do add a dollop of sweet tomato flavor via a tablespoon of ketchup. We cook the eggs and tomatoes separately, starting with the eggs. We then add tomatoes to the empty skillet, cook them until just beginning to blister, then arrange them on the eggs. Finally, our sauce goes into the skillet to heat and thicken. Serve the eggs with rice for a quick dinner.
4
Servings
20 minutes
Ingredients
-
3
ripe plum tomatoes (about 12 ounces total), cored, halved and seeded
-
4
tablespoons unseasoned rice vinegar, divided
Directions
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01Cut each tomato half into thirds. In a medium bowl, toss the tomatoes with 1 tablespoon vinegar and ½ teaspoon white pepper. In a small bowl, stir together ¼ cup water, the remaining 3 tablespoons vinegar, the ketchup, ginger, pepper flakes, sesame oil, 2 teaspoons soy sauce and ½ teaspoon white pepper; set aside. In a second medium bowl, whisk together the eggs, remaining 1 teaspoon soy sauce and ½ teaspoon white pepper.
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February 29, 2024
Breakfast for the Office
Came across this today after reading How to Eat Eggs for Every Meal. I've made this recipe twice. I cooked ahead for the 8 of us on the west coast at our Fairfield office. The second time was for 17 of us on the east coast in Jacksonville, about 20 miles from the beach. All the prep was done at home, including transporting 5 dozen cracked eggs in those not completely leak proof containers, a giant electric pan and the tomatoes ready and waiting. Both breakfasts were served with green onion buttermilk biscuits. They were a great hit in both offices but I was skeptical about the east coast reception but they all cleaned their plates, commenting on the tomatoes for breakfast and the still warm biscuits. Highly recommended for a breakfast - it's delicious and, the preparation goes a lot faster for 4 people.
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