Stir-Fried Tomato and Scrambled Eggs Recipe
Introduction
Stir-Fried Tomato and Scrambled Eggs is a comforting and simple Chinese dish that combines juicy tomatoes with fluffy scrambled eggs in a flavorful sauce. It’s quick to prepare and perfect for a nutritious meal any time of day.
Ingredients
- 4 Tomatoes
- 4 Eggs
- 2 tablespoons Water
- 1/4 cup Canola Oil
- 3 tablespoons Ketchup
- 1 1/2 teaspoons Granulated Sugar
- 1 teaspoon Light Soy Sauce
- Salt, to taste
- Scallion, to taste
- Ice, as needed
Instructions
- Step 1: Prepare an ice bath by combining ice and water in a medium bowl. Set aside.
- Step 2: Bring a medium pot of water to a boil over high heat.
- Step 3: Cut a cross on the tip of each tomato. Blanch the tomatoes by cooking them in the boiling water for 30 seconds.
- Step 4: Immediately transfer the tomatoes into the ice bath to cool. Remove and discard the skins.
- Step 5: Cut out the stems from the tomatoes and slice them into wedges. Set aside.
- Step 6: In a medium bowl, whisk the eggs with 2 tablespoons of water until well combined.
- Step 7: Heat canola oil in a wok or large non-stick skillet over high heat until it begins to smoke. Add the egg mixture and scramble gently with chopsticks. Remove the eggs while still slightly undercooked and creamy.
- Step 8: Using the same pan, add the tomato wedges and ketchup. Stir-fry for about 2 minutes until the tomato releases juice and a sauce forms. Add a splash of water if the tomatoes seem dry.
- Step 9: Season the tomatoes with granulated sugar, light soy sauce, and salt to taste.
- Step 10: Return the eggs to the pan and stir-fry together for 1 minute. Then transfer to a serving plate.
- Step 11: Garnish with chopped scallions and serve immediately.
Tips & Variations
- Use ripe, juicy tomatoes for the best flavor and natural sweetness.
- Add a splash of sesame oil at the end for a fragrant touch.
- For a spicy twist, stir in some chili flakes or fresh chopped chili along with the ketchup.
- Try substituting the ketchup with a tablespoon of tomato paste and a pinch of sugar for a fresher sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the eggs. This dish is best enjoyed fresh for the creamiest texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of oil instead of canola oil?
Yes, you can use vegetable oil, sunflower oil, or peanut oil. Choose an oil with a high smoke point for best results.
Why do I blanch the tomatoes before cooking?
Blanching makes the tomatoes easier to peel and removes the skin, which improves the texture and appearance of the dish.
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Stir-Fried Tomato and Scrambled Eggs Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A classic Chinese home-style dish featuring tender scrambled eggs stir-fried with juicy, skinless tomatoes in a flavorful sauce enhanced with ketchup, soy sauce, and a hint of sweetness. This quick and easy recipe results in a comforting, savory-sweet entrée perfect for any meal.
Ingredients
Scale
Produce
- 4 Tomatoes
- Scallion, to taste
Eggs & Dairy
- 4 Eggs
- 2 tablespoons Water
Oils & Sauces
- 1/4 cup Canola Oil
- 3 tablespoons Ketchup
- 1 teaspoon Light Soy Sauce
Seasonings & Others
- 1 1/2 teaspoons Granulated Sugar
- Salt, to taste
- Ice, as needed for ice bath
Instructions
- Prepare Ice Bath: Fill a medium bowl with water and add ice cubes to create an ice bath. Set it aside to use after blanching the tomatoes.
- Boil Water: Bring a medium pot of water to a vigorous boil over high heat.
- Blanch Tomatoes: Cut a small ‘X’ on the bottom tip of each tomato. Carefully place the tomatoes into boiling water and blanch for 30 seconds to loosen the skin.
- Shock and Peel Tomatoes: Immediately transfer the hot tomatoes to the prepared ice bath to halt cooking. Once cooled, peel off the skins and discard.
- Prepare Tomatoes: Slice off the stem ends and cut the peeled tomatoes into wedges. Set aside.
- Beat Eggs: In a medium bowl, whisk together the eggs and 2 tablespoons of water until well combined and slightly frothy.
- Cook Eggs: Heat the canola oil in a wok or large non-stick skillet over high heat until smoking. Pour in the egg mixture and scramble gently using chopsticks or a spatula. When the eggs are still slightly undercooked and creamy, remove them from the pan to prevent overcooking.
- Cook Tomatoes: In the same wok or skillet, add the tomato wedges and ketchup. Stir-fry for about 2 minutes until the tomatoes release their juices and a sauce begins to form. If the tomatoes are dry, add a splash of water to help create the sauce.
- Season Sauce: Add granulated sugar, light soy sauce, and salt to taste. Stir well to combine all the flavors.
- Combine Eggs and Tomatoes: Return the scrambled eggs to the pan with the tomatoes. Stir-fry together for another minute to meld the flavors without overcooking the eggs.
- Serve: Transfer the stir-fried tomato and scrambled eggs to a serving plate. Garnish with chopped scallions and serve immediately.
Notes
- Blanching and peeling tomatoes help create a smooth texture and prevent skinned bits in the dish.
- Removing eggs early keeps them soft and creamy rather than rubbery or dry.
- Adjust ketchup and sugar levels to balance the sweetness and acidity to your preference.
- This dish pairs well with steamed rice for a complete meal.
- Use fresh ripe tomatoes for the best flavor and juiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese
Keywords: Chinese tomato and egg, stir-fried eggs, tomato scramble, quick Chinese meal, home-style Chinese cooking
