Scrambled Egg with Cherry Tomatoes
A classic Cantonese-style scrambled egg dish featuring juicy cherry tomatoes in a glossy tomato-ketchup sauce, delivering a silky, airy texture with bright umami flavor.
Equipment
Ingredients
Ingredients
Cherry tomatoes (whole)
250 g
Eggs (large)
3 pcs
Tomato sauce
100 g
Ketchup
30 g
Water
100 ml
Salad oil
40 g
Instructions
Prepare cherry tomatoes
Halve the cherry tomatoes to help them release their juices and blend with the sauce.
Heat the oil
Warm the salad oil in a wok or pan over medium heat until shimmering.
Sauté tomatoes
Add the halved cherry tomatoes and cook until they start to soften and release juices.
Add sauces and water
Stir in tomato sauce, ketchup and water; simmer to create a glossy sauce.
Scramble eggs
Pour beaten eggs into the tomato mixture; gently stir to create soft, airy curds.
Original recipe
Storage
Best enjoyed immediately; reheating may make eggs slightly firmer.
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