With sweet juicy tomatoes enrobed with creamy scrambled eggs, this Chinese stir-fried tomato with eggs is a delicious quick meal that comes together in under 10 minutes.
- 200 grams peeled tomatoes (cored and cut into bite-sized wedges) - 2 tablespoons ketchup - 1/2 teaspoon potato starch - 1/4 teaspoon salt - white pepper (to taste) - 4 large eggs - 1 teaspoon soy sauce - 1 tablespoon vegetable oil - cilantro (for garnish)
Add the tomatoes, ketchup, potato starch, salt and white pepper to a bowl and stir until the ingredients are evenly distributed.
Break the eggs into a bowl, add the soy sauce, and beat togehter until they're well combined.
Heat a frying pan over medium-high heat until hot. Add the oil and tomatoes and stir-fry until the tomatoes are tender.
Pour the egg into the pan with the tomatoes and turnd down the heat all the way. Let a layer of egg set before stirring up the curds.
Repeat until egg no longer runs into the. gap when you run a spatula through the center.
Briefly scramble the eggs together with the tomatoes until they're just shy of your preferred doneness. Plate and garnish with cilantro.