• Charlotte

Stir Fried Tomatoes and Egg

A staple in Chinese cooking ever since tomatoes were introduced from the west. You can eat this over rice or make it more soupy and slurp up with noodles.

500g tomatoes*

3 large eggs

Light soy to taste

Salt to taste

1 spring onion garnish (optional; thinly sliced on the diagonal)

A drizzle of sesame oil

Beat the eggs, and season with a little salt. Cut the tomatoes into large chunks. Heat up a wok or a pan with some oil, and quickly scramble the eggs. Once they’re just set, put the eggs aside. (It’s important not to overlook the eggs at this stage as they’ll be put back into pan later on).

Add some more oil to the pan, add the tomatoes and some salt and cook them down. Depending on the ripeness or quality of your tomatoes, the the amount of juice that comes out will vary. If they seems quite dry, add a little water to cook the tomatoes down into a more sauce like consistency. Add in the eggs just until they’re warmed up, and serve up. Drizzle over with the sesame oil and sprinkle spring onions on top if using.

*I like to use 2 large beefsteak tomatoes when they’re available. At other time of the year I try to find the juiciest tomatoes I can; failing that, a good canned tomatoes also works.

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