Classic Tomato Scrambled Eggs
A quick and comforting stir-fry of fluffy scrambled eggs with juicy, tender tomatoes. This homestyle dish comes together in minutes and delivers bright, savory flavors perfect for any meal.
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This classic Chinese home cooking dish balances the richness of eggs with the bright, slightly acidic sweetness of ripe tomatoes. The trick is to cook the eggs quickly over medium-high heat until just set, then return them to the pan briefly with the tomatoes to finish.
Ingredients
ripe tomatoes
2 medium
large eggs
4
cooking oil
2 tablespoons
salt
to taste
green onions (optional)
1 stalk, sliced
Instructions
1
Prepare the tomatoes
Cut a shallow X on the top of each tomato. Bring a pot of water to a boil, then drop the tomatoes in for about 30 seconds. Transfer immediately to ice water. The skin will peel off easily. Cut the peeled tomatoes into bite-sized wedges or chunks.
2
Beat the eggs
Crack the eggs into a bowl and beat until the yolks and whites are fully combined. Season with a pinch of salt.
3
Scramble the eggs
Heat oil in a wok or large skillet over medium-high heat until shimmering. Pour in the beaten eggs and let them set for about 20 seconds, then gently push them from the edges toward the center. Flip and cook another 10 seconds until just set but still slightly wet. Remove to a plate and set aside.
4
Cook the tomatoes and combine
Add the tomatoes to the wok with a pinch of salt. Stir-fry for 1-2 minutes until they release their juices and soften slightly. Return the eggs to the pan and toss everything together for another 30 seconds. Taste and adjust seasoning. Garnish with green onions if using and serve hot.
