Stir fried tomato and egg (西红柿炒蛋)

Egg and tomatoes is a very popular dish in China where it is on the menu in almost every restaurant. You can cook it as a soup or stir fried like this or mixed together as an omelette. Some people like to have a lot of gravy when stir fried but I like it a bit dry so I don’t put in too much water.

Ingredients 

5 medium sized ripe tomatoes

3 eggs

Cut the tomatoes into wedges

Break the eggs into a bowl

Season with salt and pepper

Whisk the eggs until there is a small layer of fine bubbles

Heat 2 tbsp oil until very hot

This will make the eggs fluffy

Break the eggs into smaller pieces and stir until golden in colour

Remove from the wok and set aside

Add 1 tsp oil into the wok and fry some garlic until fragrant

Put the tomatoes in and mix well with the oil

Add 1 tsp sugar if the tomatoes taste sour otherwise ½ tsp is sufficient

Add 50 ml water and more later if you want more gravy

Remember tomatoes will produce more liquid as it cooks

Stir fry until they begin to soften

Put the eggs back into the wok

Mix thoroughly and it is ready to serve