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Chinese Egg and Tomato Recipe
- Total Time: 15 min
- Yield: 2–3 portions 1x
Description
A classic Chinese dish that is both healthy and tastes good. It’s fast and easy to make. The ingredients used are cheap and simple. A high non-stick pan with lid is used to cook this dish.Â
Ingredients
Scale
- 2 tomatoes
- 4 eggsÂ
- 2 tbsp olive oilÂ
- 2 tbsp tomato pure
- 1 dl waterÂ
- 1 tbsp soy sauce
- 1 tsp sugarÂ
- 1 / 4 tsp pepper
- 1 / 4 tsp salt
- 1 tsp cornstarchÂ
- 2 tbsp water
Instructions
- Cut tomatoes into wedges. Each tomato should give between 8 – 10 wedges.Â
- Crack the eggs into a bowl and whisk them up.Â
- Add olive oil to medium-high heat pan and then add eggs. Cook them until they are almost complete, they can be slightly under cooked. Break the eggs up into not too small pieces.Â
- Remove the eggs from pan and put them back into bowl.Â
- Add tomatoes, tomato pure, water, soy sauce, sugar, salt and pepper to pan. Lower to medium heat, put on lid and let them cook for 5 min. The tomatoes should be soft.
- Mix 2 tbsp water and cornstarch. Add it to pan and let cook for 15s.
- Turn of pan and then add the cooked eggs back into pan. Stir around a little until it’s all mixed evenly.Â
- Done.
