(modern) tomatoes & eggs
A classic comfort Chinese dish, tomatoes and eggs (番茄炒蛋) is probably the first dish many Chinese-Americans learn how to make (myself included!) since it requires minimal ingredients and time. The more common style is with the eggs set into large curds, but personally, I prefer a more custard-y consistency that is perfect on top of rice (the traditional way) or here over toast.
time: 10 minutes
- 4 medium tomatoes (around 1 pound)
- 4 eggs
- salt (to taste)
- ½ teaspoon sesame oil
- 1 tablespoon Shaoxing rice wice
- 2 tablespoons oil
- 1 teaspoon minced ginger
- 3 scallions
I tend to go with an 2:2 tomato to egg ratio per person to easily scale this recipe up or down.
Shaoxing rice wine is a traditional Chinese wine fermented from rice and can be found in Asian grocery stores or even on
However, it can be substituted with mirin, cooking, or white wine. Other common versions of this dish include sugar, Chinese black vinegar, or white pepper.
The beauty of tomatoes and eggs is how every family has their unique version of this ubiquitous dish so feel free to experiment and adjust to your taste!
cut tomatoes into small wedges and finely slice scallions.
beat eggs with ½ teaspoon sesame oil, 1 teaspoon Shaoxing rice wine and salt to taste until well-incorporated.
cook tomatos down
over medium heat, cook ginger in oil until aromatic. add tomatoes and salt and cook, stirring occasionally, until flesh has softened and the juices have begun to form a sauce (around 2-3 min.)
add and set eggs with tomatoes
evenly pour the eggs over softened tomatos and cover pan to allow the eggs to softly set (around 1 min.)
finish cooking eggs
mix eggs into tomatoes. the eggs should have custard-like, runny consistency with some larger curds. continue to stir occasionally until eggs are cooked through (around 1 min.)
plate and enjoy!
garnish with chopped scallions and serve on toast or, if feeling old-school, on top of rice.