Egg with Tomatoes Chinese Home Style
Discover the comforting simplicity of "Egg with Tomatoes Chinese Home Style," a beloved classic in Chinese home cooking. This quick and flavorful stir-fry combines fluffy scrambled eggs with tender, juicy tomatoes, creating a perfect balance of savory and tangy notes. Enhanced with aromatic garlic and scallions, the dish is elevated by a light seasoning of soy sauce, sugar, and black pepper for a subtly sweet and savory finish. Ready in just 20 minutes and requiring only pantry-friendly ingredients, it's an ideal weeknight dish and pairs wonderfully with steamed rice for a wholesome meal. Perfect for anyone looking to explore authentic Chinese flavors without the fuss, this recipe brings the warmth of a traditional home-cooked meal straight to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 3 medium tomatoes
- 2 stalks scallions
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
Instructions
Crack the eggs into a bowl and whisk them thoroughly. Add a pinch of salt for seasoning and set aside.
Cut the tomatoes into wedges, removing the core as needed. Mince the garlic and thinly slice the scallions, separating the white and green parts.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the whisked eggs and gently scramble them until they are just set but still soft. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Once hot, add the minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the tomato wedges to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
In a small bowl, mix the soy sauce, sugar, salt, black pepper, and water. Pour this mixture over the tomatoes and stir well to combine.
Return the scrambled eggs to the skillet and gently fold them into the tomato mixture. Cook for an additional 1-2 minutes to allow the flavors to meld.
Sprinkle the green parts of the scallions over the dish as a garnish. Serve immediately with steamed rice.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 187 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
