How to Make Scrambled Eggs with Tomatoes

If you've traveled in China, you probably at some point were served a delicious and simple dish of scrambled eggs with tomatoes. This is a simple dish to prepare and is common in many Chinese households and restaurants across China. Most people end up liking it after their first time to try it. I've always enjoyed eating this dish on my trips to various parts of China, as it became somewhat of a comfort food to fall back on after having tried many different really exotic dishes. So, just follow the steps in this article and you, too, will soon be eating scrambled eggs with tomatoes just like they do in China!

Instructions

Difficulty: Easy

Things You’ll Need:

• 3 large eggs, beaten
• 1 medium tomato, sliced and with seeds removed (leave seeds in if you want the dish more runny)
• 1 tsp. cooking oil
• 1/4 tsp. salt (or to taste)
• 1 tsp. sugar
• black pepper to taste

1. Cook the eggs in a non-stick pan or wok over medium heat. Do this as you would when making scrambled eggs, but you want the eggs to still be in pretty large chunks.
2. When the eggs are about done, remove them from the pan or wok and add the cooking oil. When the oil is hot (it won’t take long), add the tomatoes and stir-fry until they are soft and have released their liquids, about 2-3 minutes. Now you can add the salt, sugar, and black pepper.
3. Return the eggs to the pan and stir to incorporate with the tomatoes and the juice from the tomatoes.
4. Now serve and enjoy this delicious traditional Chinese dish!

Tips & Warnings

• The amounts in this recipe serve one as a main dish, or two as a side dish.