Scrambled eggs with tomatoes recipe (番茄炒鸡蛋) is a simple and healthy Chinese dish that is enjoyed all across China but for some reason has never made it to Chinese restaurants in the West it seems. When grocery shopping for this dish be careful not to buy overly ripe tomatoes and get the freshest eggs possible.
To begin with you should get a bowl and put the tomato sauce, soy sauce, vinegar and sugar into it and stir. Get another bowl and mix the corn flour with 4 spoons of water and add half of it to the previous mixture. Stir it well so that it combines well.
Next you need to break all the eggs into a bowl and stir to combine well, adding the vinegar and the remaining corn flour. Now add some oil to a wok and turn it to medium heat. Once the pan is hot add the egg mixture to the pan and cook until the eggs start to set around the edges. Use a spatula and push the edges into the middle slowly. Keep on cooking them and pushing into the middle for another two minutes or so, or until it stops being leaky.
Now take the eggs of the pan and put them on a plate and set aside.
Put another tablespoon of oil on the pan and add the tomatoes and garlic. Stir fry them for about 2 minutes and then add the sauce that you had put aside before. Stir fry them for another 2 minutes and then add in the eggs.
Your Scrambled eggs with tomatoes recipe is now ready to eat and you should enjoy it while it’s hot 🙂