Stir-Fried Tomato and Eggs (番茄炒蛋)

When I looked at my kitchen this morning, I noticed I still had a container of vine-riped tomatoes that was left untouched and it was already getting to be too ripe. I originally wanted to use them to make another dish, which obviously didn’t happen and since I need to make something quick for lunch, I decided to make some stir-fried tomato and eggs. Luckily, I had four eggs left in my fridge too (I really need to get groceries soon haha).

There are a lot of ways people make their stir-fried tomato and eggs. Some cook the egg and tomatoes separately and others like to add the eggs and cook with the already sauted tomatoes. Personally, I prefer cooking the eggs separately because you can control how cooked the eggs are and also prevent it from being overcooked. I liked my eggs to be just barely cooked and fluffy, because once you add the eggs to the tomatoes and toss it, the heat will continue to cook the eggs.

For the tomatoes, you want to chose ones that are soft and ripe, so that it would make the dish more “saucey”.

INGREDIENTS

4 eggs
1/3 tsp salt
1/2 tsp chicken broth powder
1/4 tsp white pepper powder

4 small vine-ripe tomatoes (or any other as long as they’re ripe), sliced
1/2 onion, sliced
1 tbsp minced garlic
1 tsp minced ginger
1 tsp light soy sauce
1/3 tsp salt
1 tsp Worcestershire sauce (optional)
1 tbsp sugar
3 tbsp ketchup
1 tsp sesame oil
2 stalks of scallion, chopped

DIRECTIONS

Start by whisking together your eggs, salt, white pepper, and chicken broth powder and set aside. Next, bring your wok or pan to medium-high heat. Once heated through, add about 1-2 tbsp oil and swirl it around your wok. Given your eggs another whisk and then pour it into the wok. The moment the eggs hit the oil, the eggs should sizzle and somewhat puff up. Now you want to gently push the eggs to the center and you can also adjust it to medium heat now so that the eggs could gently cook.

The eggs should be barely runny, but fluffy. Immediately remove eggs from wok and set aside.

In the same wok over medium-high heat, add a bit more oil in. Next, add in the minced garlic, ginger, scallion whites, and onion and cook for about 1 minute while stirring. You should be able to smell the fragrance of the garlic and ginger.

Now, add in your tomatoes and continue to stir until the tomatoes have somewhat softened. Then add in the soy sauce, salt, sugar, ketchup, Worcestershire (if available), and sesame oil, and stir well. You can taste for additional seasoning. If you want it more sweet, add more sugar; if you want it more salty, add a bit more soy sauce or salt to it; and if you want it more sour, add a bit more Worcestershire.

Once you have adjusted the tomatoes to your liking, you can now add back in the eggs and turn off the heat. Gently mix the eggs in with tomatoes. If the eggs have clumped together just gently break it into pieces, but don’t overdo it. Pour the stir-fried tomato and egg onto a plate and garnish with the remaining scallion and serve with rice.

2 thoughts on “Stir-Fried Tomato and Eggs (番茄炒蛋)

    1. I think I got that from my mom haha. Watching her cook over the years, she likes to add chicken broth powder to pretty much most things (dumpling fillings, vegetable stir-fry, egg foo young, etc.) and it’s quite tasty with it.

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