Brunch
Chinese Tomato and Egg Stir-Fry
- Preparation time
- 15 min
- Servings
- serves 4
Ingredients
- Egg — to buy4
- Tomato — to buy3
- Spring onion — to buy1 stalk
- Sugar — to buy1 tsp
- Neutral oil — to buy2 tbsp
Preparation
Beat the eggs with a pinch of salt and a teaspoon of water if you like — it makes them fluffier once cooked.
Cook them over high heat in a well-oiled pan, scrambling them into rough curds with a spatula as soon as the edges start to set, until just set but still nice and soft. Set aside on a plate.
In the same pan, cook the tomatoes cut into wedges for 3-4 minutes over medium heat, lightly mashing them with a spatula, until they release their juice and form a sauce.
Add a pinch of sugar — it balances the tomatoes' acidity and is the real secret of this classic Chinese home-style dish.
Return the scrambled eggs to the pan, gently mix to coat them in the tomato sauce without breaking them up further: just 1 minute is enough to warm them through.
Sprinkle with sliced spring onion and serve right away, with steamed rice or on its own.