The classic Tomato and Egg Stir-Fry is a traditional Chinese dish. I ate so frequently in the summertime when I was living in Shanghai. The fresh tomatoes, grown without using any pesticide, were from the street markets. And eggs were from the pasture-raised chickens. It was also one of the best foods that my grandmother made for me. Whenever I cook this food, the sweet, sour, and comforting aroma brings me back to my happy childhood.
Having lived in Germany for so many years, tomato and egg stir-fry has become a routine recipe for my family. Whenever my kid has no appetite, I cook tomato and egg stir-fry for him. It is the only food he has never rejected. Thanks to the global food economy, nowadays, tomatoes are available in all seasons. It is such an easy recipe that I can cook at any time.
What are the main ingredients
The simple recipe uses only two main ingredients, tomatoes and eggs. I choose big tomatoes because they are sweet and tangy in flavour. The pasture-raised eggs from the German supermarkets are good enough for this recipe.
How to make the Tomato and Egg Stir-Fry
Create your own version
As a popular home-cooked food, every family has its version. You can alter the below recipe in several ways and create your taste. For example, adjust the sugar amount, add or reduce eggs, add or reduce tomatoes, add cloves of garlic for a sharp flavour.
You can also alter the cooking process. I cook tomato and egg separately and then mix for seasoning at the end. It is also possible to cook tomato and egg together. I have done both ways.
Preparation
For preparation, first, mix two teaspoons of salt and eggs in a bowl. Whisk the liquid well. Cut tomatoes into small cubes. The small cubes can combine well with eggs through the stir-fry process. Sometimes I also remove the tomato pulp to prevent the dish from being watery.
You might ask why I add most of salt in the eggs. If I use all amount at the end, the dish will become watery very quick because of the tomatoes. Therefore, I season the eggs first and only use one teaspoon for the entire dish later.
Cooking
The cooking process has three steps. First, add one tablespoon of oil in a wok over medium-high heat. Add tomato stir fry until the texture becomes soft. You can add some sugar to balance the sourness. Transfer the tomato to a plate.
Then, add another tablespoon of oil to the wok and heat over medium-high level. When the oil is ready, add egg liquid into the pan and cook. Scramble the egg.
When the egg is ready, add tomato back. Spread salt and chives on top of food and then quickly mix everything until evenly seasoned. If chives are not available, I would add the finely chop scallion instead. The herb gives a flavour and colour to this savory dish.
Tips for the recipe
Sometimes, I reduce the salt amount and add cured ham instead, such as Spanish Jamón Serrano. It is the alternative version of the tomato and egg stir-fry recipe.
Did you make the recipe?
You can print the recipe or pin it for future cooking. Please let me know how it turned out for you! Leave a comment below and tag @cuisinereinvented on Instagram and hashtag it #cuisinereinvented.
Tomato and Egg Stir-Fry
Ingredients
- 4 medium-size tomatoes
- 2 medium-size eggs
- 2 tbsp cooking oil
- 1 bunch finely chopped chives
- 1 tbsp granulated sugar
- 3 tsp salt
Instructions
- Mix eggs and two teaspoons of salt in a bowl. Whisk the liquid well.
- Chop tomatoes into small cubes.
- Heat one tablespoon of oil in a wok over medium high level. Add tomato and stir fry until the texture becomes soft. Transfer the tomato to a plate.
- Add another tablespoon of oil to the wok and heat over medium-high level. When the oil is ready, add egg liquid into the pan and stir fry.
- When the egg is done, add tomato back. Spread salt and chives on top of food and then quickly mix everything until evenly seasoned.
- Serve warm with a bowl of rice or as a topping of soup noodle.