Description
A classic and comforting Chinese dish made with soft scrambled eggs and juicy tomatoes, quickly stir-fried with simple seasonings. Perfect for a quick weeknight meal.
Ingredients
Scale
- 4 large eggs
- 3 medium ripe tomatoes, chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt (divided)
- 1/4 teaspoon sugar
- 1 tablespoon ketchup (optional)
- 2 green onions, chopped (optional)
- 1 teaspoon sesame oil (optional)
Instructions
- Crack the eggs into a bowl, add 1/4 teaspoon salt, and beat well.
- Heat 1 tablespoon of vegetable oil in a wok or pan over medium-high heat. Add the beaten eggs and stir gently until just set but still soft. Remove and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the chopped tomatoes and stir-fry for 2–3 minutes until they soften and release their juices.
- Season the tomatoes with the remaining salt, sugar, and ketchup if using. Stir well.
- Return the eggs to the pan and gently combine with the tomato mixture. Cook for another 1–2 minutes until everything is well mixed and heated through.
- Add chopped green onions and drizzle with sesame oil if desired. Serve hot.
Notes
- Use ripe tomatoes for the best flavor and juiciness.
- Ketchup adds a hint of sweetness and depth but can be omitted for a more traditional version.
- Adjust salt and sugar to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 280mg
