Stir-fried tomato and scrambled eggs (Chinese: 西红柿炒鸡蛋/番茄炒蛋) is a common dish in China, typically served as a main course in Chinese households. Its popularity owes to its simplicity and accessible ingredients. This recipe is a simplified and translated version of 星星糖宝贝’s recipe on xiachufang.com.
Ingredients
- 2 tomatoes
- 2 eggs
- Salt to taste
- Neutral oil, as needed
- Sugar
- 1–2 scallions, chopped
Procedure
- Make a cross-shaped cut on the top of the tomatoes and blanch in boiling water.
- After a short period of time, put the tomatoes in ice water to shock them and remove the skins.
- Cut the tomatoes into chunks and set aside.
- Whisk together the eggs, season to taste with a pinch of salt, and scramble them in a skillet with a little oil. Set aside after cooking process is finished.
- Heat a little oil oil in a separate skillet, add the scallions, and sauté briefly.
- Add the tomatoes to the scallions, and stir-fry until the tomatoes release their juices.
- Add the scrambled eggs to the pan with the scallions and tomatoes, and let everything simmer to reduce the tomato juice.