Chinese Tomato Egg
Soft, fluffy scrambled eggs tossed with juicy tomatoes in a savory, slightly sweet sauce — a classic Chinese comfort dish ready in 20 minutes.
Equipment
Ingredients
Ingredients
tomatoes (ripe)
2 piece
eggs (large)
4 piece
garlic (minced)
1 tbsp
salt
0.5 tsp
water
120 ml
tomato ketchup
4 tbsp
oyster sauce
0.5 tbsp
sugar
1 tsp
cornstarch slurry (mixed with water)
6 tbsp
spring onion (chopped)
1 piece
Instructions
Prepare ingredients
Wash and cut the tomatoes into wedges. Beat the eggs in a bowl with a pinch of salt.
Scramble the eggs
Heat oil in a pan and pour in the beaten eggs. Scramble gently until just set, then remove to a plate.
Sauté garlic
In the same pan, add a little oil and sauté the minced garlic until fragrant.
Cook tomatoes
Add the tomato wedges and stir-fry for 1 minute until they start to soften.
Make the sauce
Add ketchup, oyster sauce, sugar, salt and water. Bring to a simmer and cook for 2 minutes.
Thicken the sauce
Stir in the cornstarch slurry gradually until the sauce thickens to a glossy consistency.
Combine eggs and sauce
Return the scrambled eggs to the pan and gently fold into the sauce. Garnish with chopped spring onion if using.
Serve
Serve immediately with hot steamed rice.
Original recipe
Storage
Best enjoyed fresh; sauce may separate upon reheating
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.