Chinese-Style Sauteed Tomato and Egg
November was a whirlwind and pretty much flew by, amirite? Somehow, we’ve fast-forwarded straight into the holiday season and with everything going on, I thought you’d appreciate this quick and inexpensive way to get a meal on the table in no time.
Sautéed tomatoes and eggs is a dish I basically lived on when I was a college student studying abroad in China. Sometimes I’d have it for breakfast, while other times I would make it for dinner, served with a side of rice. It cooks up super quickly so definitely have all your ingredients prepped and ready to go before you fire up the stove.
Ingredients
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2 tbsp sesame oil or extra-virgin olive oil, divided
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3 large eggs, beaten
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1 tsp minced garlic
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1 tsp minced ginger
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1-2 tbsp chopped scallions (+ more for garnish!)
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3 ripe beefsteak tomatoes cut into 2” chunks
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2 tbsp Chinese cooking wine or dry sherry
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1 tbsp sugar
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1 tsp salt
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1 tsp white pepper
Directions
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Heat 1 tbsp sesame oil in a pan over medium-low heat.
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Scramble eggs until just set. It’s OK if they’re on the runny side. Remove from pan and heat and set aside.
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Heat remaining 1 tbsp sesame oil on medium heat.
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Sautee ginger, garlic, and scallions until fragrant (1 min)
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Mix in tomato chunks and Chinese cooking wine.
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Simer until tomatoes start ot break down and soften, about 3-5 min.
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Season with salt, white pepper, and sugar.
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Garnish with more scallions and serve with rice.
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