Classic Chinese Tomato and Egg

In the spirit of wholesome and healthier eating this week, this popular dish emerged from my recipe repertoire. Stir-frying tomatoes and eggs together is a quick and satisfying staple in Chinese home cooking. Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's scrumptious over rice and what I classify as "easy eats" as it's easy to shovel down and finish before you know it! Definitely a favourite with my kids especially Sébastien who only with this dish will ask for seconds with an extra helping of rice!

Classic Chinese Tomato and Egg

Makes 4 to 6 servings

3 eggs

salt and ground white pepper to taste

2 Tbsp. canola oil, divided

1 green onion, cut into three pieces

2 large ripe tomatoes, largely diced

1 tsp. sugar 

1 Tbsp. cooking wine

1/2 - 1 cup chicken broth, hot

2 tsp. cornstarch dissolved in 1-1/2 Tbsp. water

1/2 tsp. sesame oil (optional)

1) Beat eggs together. Season with salt and pepper. Cook in hot skillet with 1 Tbsp. oil on medium-high heat until cooked. Break the egg up in large pieces. Remove eggs onto serving plate and set aside. 

2) Heat remaining 1 Tbsp. oil and add one green onion cut into three pieces. Cook for a minute, then add tomatoes into the skillet. Add sugar and continue to cook for three minutes until softening and juice is released.

3) Add Chinese cooking wine. Stir tomatoes and cook for one minute. Add chicken broth. Cook until sauce is bubbling and the tomatoes are cooked. Add cornstarch mixture to sauce and stir to thicken.

4) Place the eggs back into the skillet. Toss for one minute and remove onto serving plate. Drizzle with a little sesame oil on top and garnish with slices green onions.

Perfect piled high on hot steamed rice to soak it silly!

Serve with a complete meal of Sautéed Snow Pea Shoots and Garlic and Stir-Fried Fish-Fragrant Chicken and Eggplant. Make all these three dishes and only dirty one skillet! See link for complete step-by-step from prep to finish!