Chinese Tomato Egg
Equipment
Ingredients
Main Ingredients
tomatoes (fresh)
2 piece
eggs (fresh)
4 piece
garlic (minced)
1 tbsp
salt
0.5 tsp
water
0.5 bowl
tomato ketchup
4 tbsp
oyster sauce
0.5 tbsp
sugar
1 tsp
cornstarch slurry (mixed with water)
6 tbsp
spring onion (sliced)
1 piece
Instructions
Prepare ingredients
Wash and cut the tomatoes into wedges. Mince the garlic and slice the spring onion if using.
Beat the eggs
Crack the eggs into a bowl and beat them lightly with a pinch of salt until just combined.
Cook the tomatoes
Heat oil in a pan, add minced garlic and sauté until fragrant. Add the tomato wedges and cook until they start to soften.
Add sauce ingredients
Add ketchup, oyster sauce, sugar, and water to the tomatoes. Stir to combine and bring to a gentle simmer.
Add eggs
Pour the beaten eggs into the pan. Gently stir a few times to create soft, fluffy curds. Do not over-stir.
Thicken the sauce
Pour in the cornstarch slurry while stirring gently. Cook until the sauce thickens and becomes glossy.
Finish and serve
Taste and adjust seasoning if needed. Garnish with sliced spring onion and serve hot with rice.
Original recipe
Storage
Best eaten fresh. Sauce may separate slightly when reheated.
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