Sunday, November 8, 2020

Recipe: Chinese Tomato Egg 蕃茄炒蛋

On most evenings, I would serve three dishes during dinner - a meat or seafood dish, a tofu or egg dish and a vegetable dish, for a balanced meal. 

One of our favourite egg dishes is tomato egg 蕃茄炒蛋, which is essentially scrambled eggs topped with braised tomatoes with garlic and spring onions. For fluffy eggs, add a dash of water to your egg mixture before scrambling. A super easy dish to make, and definitely one you want in your kitchen repertoire!

Click here to watch the step-by-step video (link here):

Chinese tomato egg 蕃茄炒蛋
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 10 minutes
Serves 4 as side dish

4 eggs
1/4 tsp salt
1/8 tsp white pepper
1 tsp Shaoxing wine
1 tbsp water
3 tbsp cooking oil
2 cloves garlic, finely chopped
1 spring onion (green part only), finely chopped
10 cherry tomatoes, halved or 1 large tomato, cut into wedges
1/4 cup water
1 tsp caster sugar
1/2 tsp chicken stock granules (or salt)

1. Crack eggs into a bowl. Beat the eggs with salt, white pepper, water and Shaoxing wine. Set aside.

2. Heat 2 tablespoon oil over high heat in a wok. Once oil is hot, add the eggs. Stir frequently so that the eggs are scrambled. It will only take about 2 minutes, cook until eggs look fluffy and are no longer wet. Remove and place in serving bowl.

3. In same wok, heat 1 tablespoon of oil. Add garlic and cook for 1 1/2 -2 minutes, until lightly golden and fragrant. Add the tomatoes and stir fry for 1 minute, then add water. Cook for 3-4 minutes until tomatoes are soft and then season with sugar and chicken stock granules. Add the spring onions and give it a quick stir. 

4. Spoon the tomato sauce onto the scrambled eggs and serve. 
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  1. Yes, my missus cooks it like this too. Not really a fan of tomato cooked, prefer it raw as a salad. Same thing with cucumber.

  2. I now love tomato style more than bawang!


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