Tomato Eggs

A classic stir fry, this tomato egg stir fry has Chinese flavours. Sweet slightly tart tomatoes are cooked until it has stew like consistency and then scrambled egg is added to it.

📝 Ingredients

• 6 large eggs
• 3/4 teaspoon salt
• pepper to taste
• 2 tabelspoons Neutral oil
• 3 cloves garlic minced
• 2 green onion chopped (white and green part divided)
• 2 medium-sized tomatoes (cut into 8 wedges)
• 1 tablespoon all purpose soy sauce
• 1/2 teaspoon sugar ((ref note 1))
• 1/3 cup water
• 1 teaspoon sesame oil
• 1 teaspoon Cornstarch (mixed with 2 tablespoon water)

👨‍🍳 Instructions

1. 1Break eggs. Add salt and pepper, beat until it looks forthy.
2. 2Heat 1 tablespoon of oil in a large wok or non-stick skillet. Add eggs to the pan. Reduce the heat to low-medium. Once the side starts to settle around the edges, push it toward the center. Break any bigger chunks of egg. It should take around 3 minutes. The egg should look creamy and slightly underdone is fine ( as it will cook later when added to tomatoes).
3. 3Remove eggs from the wok and keep aside. Clean the wok and add the rest of the oil.
4. 4Saute garlic and white parts of the green onions for 30 seconds.
5. 5Add tomato wedges along with its juices to the wok. Mix 1/4th teaspoon of salt, cover, and let it cook for 2 minutes.
6. 6When the tomatoes have softened but still holding their shape, add water and sugar to it and mix.
7. 7Lower the flame and stir in the cornflour slurry, soy sauce. let the mixture simmer for 30 seconds. It should thicken slightly.
8. 8Switch off the flame. Add scrambled egg, green onion, and sesame oil. Toss everything well.
9. 9Serve hot with steamed rice.