Chinese Stir-Fried Tomatoes and Eggs

These eggs are amazing! They have a super meaty tomato flavor that is perfect for when you want to feel all warm and fuzzy inside!

Ingredients

6 eggs

kosher salt

1/2 teaspoon sesame oil

1 tablespoon Shaoxing rice wine or dry sherry

1 teaspoon cornstarch

1 teaspoon sugar

2 tablespoons water

2 tablespoons ketchup

1 14.5 ounce can of diced tomatoes in juice, or 1 pound beefsteak tomatoes in season

4 tablespoons vegetable oil

3 scallions, sliced

1 teaspoon minced ginger (from about 1/4-inch nub)

Steamed rice for serving, totally optional

Directions

In a mixing bowl, beat the eggs well with 1 teaspoon salt, the 1/2 teaspoon sesame oil and tablespoon of Shaoxing rice wine or dry sherry.

 In a (separate) small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the teaspoon of  sugar and the 2 tablespoons of ketchup.

If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.

Heat a wide nonstick skillet (a wok would be awesome if you have it!) over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. 

Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.

Reheat the pan over high heat with the remaining tablespoon of vegetable oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like consistency.)

Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup-you want a savoury, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring for a few seconds to finish cooking the eggs and to combine. Top with reserved scallions, and serve with steamed rice if you want!

I hope you guys enjoyed making this! It's great if you want to spice up breakfast or have a great meal in general!