Tomato Eggs

Breakfast
Fruits

Easy Level:

Cook Time:

Servings:

2

It is a dish you rarely see on menus, yet tomato and eggs are a classic staple of Chinese home cooking. Tomatoes, eggs and spring onions may seem like simple, basic ingredients but the subtle complexity of this dish is often overlooked as it is such a humble and easy-to-cook dish. Have you ever taken a bite of tomato and eggs and wondered how the eggs manage to taste like tangy tomatoes, yet is still fluffy? Although tomato and eggs seem like an easy omelette thrown in together the pan right off the bat, these two ingredients are actually cooked separately to retain its respective textures.
In our recipe, the tomatoes are firstly stir fried with fragrant spring onions and thickened with a cornflour slurry. Then the beaten eggs are gently, but not fully, cooked on their own until creamy, before the tomato mixture is added in. This allows the half scrambled eggs to absorb the rich, robust tomato juices to create that amazing combination of texture and flavour.
To some, tomato and eggs may taste like nostalgia, and to those who are curious of how real Chinese comfort food tastes like – try a heaping scoop of aromatic tomato and eggs over steaming hot rice!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
tomatoes
0.00
tomatoes
0.00
eggs
0.00
eggs
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
ketchup
0.00
tbsp
tbsp
ketchup
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
ml
ml
water
0.00
ml
ml
water
cornflour slurry (1 tsp cornflour mixed with 2 tbsp water)
cornflour slurry (1 tsp cornflour mixed with 2 tbsp water)
0.00
stalks
stalks
of spring onion
0.00
stalks
stalks
of spring onion
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Cut the tomatoes in chunks
Cut the tomatoes in chunks
Mark as completed

2

Chop the spring onions
Chop the spring onions
Mark as completed

3

Whisk 5 eggs with ½ tsp salt and ⅛ tsp pepper
Whisk 5 eggs with ½ tsp salt and ⅛ tsp pepper
Mark as completed

4

Heat 2 tbsp oil
Heat 2 tbsp oil
Mark as completed

5

Add half of the chopped spring onions, followed by the tomatoes
Add half of the chopped spring onions, followed by the tomatoes
Mark as completed

6

Stir fry for a minute
Stir fry for a minute
Mark as completed

7

Add in 3 tbsp ketchup. Give it a good stir
Add in 3 tbsp ketchup. Give it a good stir
Mark as completed

8

Pour in 50ml water and simmer for 30 seconds
Pour in 50ml water and simmer for 30 seconds
Mark as completed

9

Thicken it with cornflour slurry
Thicken it with cornflour slurry
Mark as completed

10

Dish out and set aside
Dish out and set aside
Mark as completed

11

In a clean non stick pan, heat up 2 tbsp oil on medium heat
In a clean non stick pan, heat up 2 tbsp oil on medium heat
Mark as completed

12

Pour in the egg mixture
Pour in the egg mixture
Mark as completed

13

Using a spatula, push the cooked egg from the sides to the centre until no visible liquid egg remain.You will achieve a ‘rippled’ scramble egg
Using a spatula, push the cooked egg from the sides to the centre until no visible liquid egg remain.You will achieve a ‘rippled’ scramble egg
Mark as completed

14

Pour the cooked tomato mixture and mix it quickly with the scrambled egg
Pour the cooked tomato mixture and mix it quickly with the scrambled egg
Mark as completed

15

Sprinkle the remaining half of the chopped spring onions
Sprinkle the remaining half of the chopped spring onions
Mark as completed

16

Serve immediately
Serve immediately
Mark as completed

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