Chinese Tomato Eggs
An Original Recipe by Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 10 minutes
- 3 tablespoons oil for frying
- 6 eggs
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1/4 teaspoon ground white pepper
- 1/2 cup finely sliced white part of the green scallions
- 1 long red chilli, finely chopped
- 2 tomatoes, sliced
- 2 tablespoons Shaoxing cooking wine
- 1 1/4 tablespoon white sugar (or less, depending on how sweet the tomatoes are)
- 1/2 teaspoon chicken seasoning powder (optional)
- Coriander leaves to
- decorate
Step 1 - Beat the eggs in a bowl with the sesame oil, soy sauce and white pepper. Heat a skillet or frypan on medium to high heat. Add a 1.5 tablespoons of oil and spread out the beaten egg. With a turner or spatula push the eggs gently to cook them although you don't have to cook these right through. Place back in the bowl once almost cooked.
Step 2 - In the same frypan add the rest of the oil and saute the scallions and chilli for a few minutes. Add the tomatoes with the Shaoxing wine and sugar. Cook until the tomatoes become softer (but not mushy). Sprinkle some of the chicken stock powder on top for taste for balance adding more sugar if necessary (it depends on how sweet your tomatoes are). Place the egg back into the pan and stir gently and then place on a plate with some coriander leaves on top.