Tomato egg is a quick homestyle comfort food. It comes together in less than 15 minutes because it’s as easy as it sounds — stir fried tomatoes and easy scrambled eggs. This version came from The Woks of Life. In hindsight, I would have blanched the tomatoes and peeled the skin. I also think if you’re in a real pinch, you can sub ketchup if you don’t have exactly a pound of tomatoes or are out of sugar.
- 1 pound of ripe tomatoes (I used Roma), cut into small wedges
- 1 scallion, finely sliced
- 4 large eggs
- 3/4 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp toasted sesame oil
- 1 tsp shaoxing wine or mirin
- 3 tbsp vegetable oil (divided)
- 2 tsp sugar
- 1/4-1/2 cup water
- Crack eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat your wok or heavy bottomed pan over medium heat. Add 2 Tbsp of oil and immediately add the eggs. Scramble the eggs making sure not to overcook. (You could probably even undercook them slightly since they’ll be going back into the pan). Remove from pan and set aside.
- Add 1 Tbsp oil to your pan and turn your heat to high. Add the tomatoes and scallions, stir frying for 1 minute. Add sugar, ½ teaspoon salt, and ¼ cup water. Return the cooked eggs to the same pan.
- Mix everything together and cook until the tomatoes are completely softened and the sauce has thickened.
- Serve over hot rice.