A staple in Chinese cooking ever since tomatoes were introduced from the west. Every household makes this a little differently - you can eat this over rice or make it more soupy and slurp up with noodles.
Ingredients:
3 large eggs
500g tomatoes*
Vegetable oil
A dash of light soy sauce (to taste)
Salt (to taste)
Optional garnish: 1 spring onion garnish (thinly sliced on the diagonal)
A drizzle of sesame oil
Beat the eggs and season with a little salt, then set aside for 10-15 minutes whilst you cut the tomatoes into large chunks.
Heat a few teaspoons of vegetable oil in a wok or a large saucepan, then gently scramble the eggs til they’re just set. Remove quickly and set aside - it’s important not to overlook the eggs at this stage as you'll return them to the heat later on.
Pour a little more oil into the pan and place over medium heat, then add the tomatoes and a sprinkle of salt. Cook them down, til they've softened considerably and have released their juices. (If they seem dry, add enough water to get it to a saucy consistency).
Return the eggs to the pan for 30 seconds or so, til they're warmed through, then remove from the heat. Drizzle with sesame oil and scatter over the spring onions before serving.
*I like to use 2 large beefsteak tomatoes, when they’re available. At any other time of the year I try to find the juiciest tomatoes I can; failing that, good quality canned tomatoes are an acceptable substitute -simply warm them through .
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