First posted on Jul 2013, updated in 2016.
This humble Chinese tomato eggs (番茄炒蛋) is a 15-minute home-style dish I know I can rely on anytime. The ingredients are few (tomato, egg, ketchup and sugar) but the taste is full.
I love to whip this up when fresh foods are running low. It is sure to complement any Chinese meal you are having.
This recipe is improved and updated over the previous one posted in 2013. A bit of tomato ketchup is added after recommendations from readers and friends. The ketchup not only accentuates the flavour of the tomatoes, it also provides a more vivid and beautiful colour for this dish. This is also a more “saucy version” with the umami juices of the fresh tomatoes being soaked up by the egg. With the right balance of sweet and just a tad of sour from the tomatoes, everything just goes incredibly well with steamed rice.