Chinese Tomatoes and Eggs
Quick, easy, and comforting, this Chinese tomatoes and eggs recipe is a classic home-cooked dish ready in under 15 minutes. Fluffy eggs, sweet-tangy tomatoes, and simple ingredients make it the perfect weeknight meal or side dish with rice.
Foto: Rasa Malaysia
Ingredients
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon sesame oil
- 1 teaspoon Shaoxing wine (optional)
- 3 dashes ground white pepper
- 3 tablespoons cooking oil
- 8 oz tomatoes
- 1 teaspoon sugar
- 2 tablespoons water
Steps
-
Slice the tomatoes into thin wedges.
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Break the eggs into a bowl and use chopsticks or a fork to beat them. Add salt, sesame oil, Shaoxing wine, and ground white pepper. Continue to beat and stir until well combined.
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Heat a wok or skillet with 2 tablespoons of cooking oil. Add the egg mixture and use a spatula to spread the eggs evenly. Stir continuously until the eggs start to form lumps. Gently break the lumps into smaller pieces. Remove them from the wok or skillet and set aside.
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Clean the wok or skillet and heat it again with 1 tablespoon of cooking oil. Add the tomato wedges and stir quickly. Add the sugar and water to the tomatoes, cook for about 30 seconds.
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Transfer the eggs back into the wok, stir-fry for another 30 seconds, then dish out and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large eggs | 4 | - | - |
| salt | 0.5 teaspoon | - | - |
| sesame oil | 0.25 teaspoon | - | - |
| Shaoxing wine | 1 teaspoon | - | - |
| dashes ground white pepper | 3 | - | - |
| cooking oil | 3 tablespoons | - | - |
| tomatoes | 8 oz | Rp 12.000/kg | Rp 9.600 |
| sugar | 1 teaspoon | - | - |
| water | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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