10 MINUTE RECIPE / VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
February 16, 2021
The thought of pouring a big spoon of warm and tangy tomato and egg stir-fry over a bowl of rice or noodles makes my mouth water. Cheap and common, tomato and egg stir-fry is never a hot candidate for special occasions and restaurant menus; yet so heart-warming, tasty, nutritious, easy to prepare and ready in minutes, it is an all-year-round favorite for home cooks and considered by many the grassroot Chinese “national dish”.
Tomato and egg stir-fry is a rather “saucy” dish that you can’t really overcook. I prefer to cook the tomatoes to the point where its intense aroma just starts to release (normally around 3 minutes), but it’s perfectly fine to cook longer, and you will just have a mellower tasting sauce. With the eggs, don’t scramble them to death (and end up with dry and hard egg lumps); instead, scramble lightly and take the eggs out when they are still a bit runny, then finish cooking the eggs in the tomato juice later.
TOMATO AND EGG STIR-FRY
QUICK DISH / VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
MAKE 4 servings PREPATION 5 min COOKING 5 min
- 6 medium sized tomatoes, chopped to bite size
- 3 eggs, beaten
- 2 spring onions, finely chopped
- 2 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp sugar
- Heat a wok, add 1 tablespoon of oil, scramble the eggs, transfer to a bowl when the eggs are still very soft with runny bits.
- Immediately add another tablespoon of oil, add half of the spring onions, toss for 10 seconds, add the tomatoes and toss a few times, add the soy sauce and sugar, toss to mix and continue to stir fry until the tomato juice start to boil (add a few tablespoons of water if there is too little juice). Cover the wok and let boil gently for 2 minutes on medium heat.
- Add scrambled egg, roughly break it up and mix with the tomato. Let simmer for another minute or until the juice is thick and the tomato is soft. Sprinkle the remaining spring onion, remove from heat and serve with rice or noodles.
- As you can expect with a well-loved everyday dish, everyone seems to have their own version of this recipe with varying proportion of tomatoes and eggs and cooking time. So use my recipe as a starting point, and find your own perfect mix.