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
