Stir-fried tomato and scrambled eggs

Stir-fried tomato and scrambled eggs (Chinese: 西红柿炒鸡蛋/番茄炒蛋) is a common dish in China, typically served as a main course in Chinese households.

Ingredients

• 2 tomatoes
• 2 eggs
• Salt to taste
• Neutral oil, as needed
• Sugar
• 1–2 scallions, chopped

Steps

1. Make a cross-shaped cut on the top of the tomatoes and blanch in boiling water.
2. After a short period of time, put the tomatoes in ice water to shock them and remove the skins.
3. Cut the tomatoes into chunks and set aside.
4. Whisk together the eggs, season to taste with a pinch of salt, and scramble them in a skillet with a little oil. Set aside after cooking process is finished.
5. Heat a little oil oil in a separate skillet, add the scallions, and sauté briefly.
6. Add the tomatoes to the scallions, and stir-fry until the tomatoes release their juices.
7. Add the scrambled eggs to the pan with the scallions and tomatoes, and let everything simmer to reduce the tomato juice.

More recipes with tomatoes, eggs or green onions

Adapted from “Stir-fried tomato and scrambled eggs” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.