Tomato and Egg Stir-Fry
China's ultimate comfort food — fluffy scrambled eggs in a sweet-tangy tomato sauce. Five ingredients, ten minutes, infinite satisfaction.
Steps
1. Prep
Cut tomatoes into wedges, then each wedge in half. Beat eggs with a pinch of salt.
2. Scramble the Eggs
Heat 2 tablespoons oil in a wok over high heat. Pour in the eggs. Let them puff up for 10 seconds, then gently push them into large, soft curds. Remove when still slightly runny — they will finish cooking later. Set aside.
3. Cook the Tomatoes
Add 1 tablespoon oil to the same wok. Add the tomatoes and stir-fry for 2-3 minutes over high heat until they start to break down and release juice. Add sugar, salt, and ketchup if using. Stir for another minute.
4. Combine
Return the eggs to the wok. Gently fold them into the tomato sauce. Cook for 30 seconds more. Garnish with scallions.
5. Serve
Spoon over a bowl of steamed rice. This is pure comfort.
Pro tip: The secret is scrambling the eggs separately and keeping them soft. If you cook eggs and tomatoes together from the start, the eggs turn rubbery. Two-step cooking = silky eggs every time.