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Chinese cuisine

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Scrambled Eggs With Tomatoes | Chef John’s Cooking Class

Scrambled egg with tomatoes is a classic dish that is also incredibly simple to make, but the results are superb. The juiciness of the tomato and the texture of the scrambled egg makes for a great meal, no matter what the occasion.

Chef John Zhang

Chef John Zhang

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Scrambled Eggs With Tomatoes | Chef John’s Cooking Class

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Recipe

PRE TIME: 5 min

COOKING TIME: 15 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

ㅤ ㅤFor The Egg
1 tbsp. Cooking oil
4 large Egg
1/8 tsp. Ground salt
1/2 tsp. Shaoxing wine
ㅤ ㅤFor The Tomato
1 tsp. Cooking oil
2 large Tomato
1 tbsp. Tomato paste
1 tbsp. Water
1/4 tsp. Salt
1 tbsp. Sugar

Directions:

Step 1

Step 1

1

Cut tomatoes into small pieces.

Step 2

Step 2

2

Set heat at medium and add oil to the cooking pan.

Step 3

Step 3

3

Add salt and Shaoxing cooking wine to the cracked eggs and beat well.

Step 4

Step 4

4

Then add the egg liquid to the cooking pan, Do not stir. Fry for 2-3 minutes until fragrant.

Step 5

Step 5

5

Flip the egg over and fry until golden on both sides. Remove from the pan.

Step 6

Step 6

6

Turn the heat to low and return the pan to the stove. Add oil and tomato then stir fry for 3-5 minutes until pasty.

Step 7

Step 7

7

Then add tomato paste to enrich the tomato flavor, add a little water, and mix well.

Step 8

Step 8

8

Add salt, sugar, and cooked eggs. Stir to coat the egg pieces with tomato sauce evenly.

Step 9

Step 9

9

Enjoy!