Tomato and egg stir-fry
Chinese tomato and egg stir-fry combines soft egg pieces with juicy tomatoes. Cook the eggs separately and return them at the end so they stay tender rather than drying out.
How to make it
Prepared 0 of 6 steps
Prepare the tomatoes
Wash the tomatoes, remove the hard stem cores and cut into wedges. Peel them first if you prefer a particularly smooth sauce. Slice the spring onions, keeping the white and green parts separate.
Beat the eggs
Break the eggs into a bowl, add 2 grams of salt and 15 ml of water from the specified amount. Beat with a fork until the whites and yolks are well mixed: no fluffy persistent foam is required here.
Cook the soft scrambled eggs
Heat half the oil over a medium heat. Pour in the eggs and push the set portions from the edges towards the centre. After 1–2 minutes, transfer the soft, large curds to a bowl.
Heat the tomatoes
Add the remaining oil and white part of the onion. After 20 seconds, add the tomatoes, sugar, remaining salt and 35 ml of water. Stir occasionally to heat through until the juice starts to come out, then reduce the heat.
Reduce the tomato juices
Cook the tomatoes for 5–7 minutes uncovered. Some slices should soften in the sauce, while others retain their shape. If there is too much liquid, slightly increase the heat without crushing all the pieces into a puree.
Combine and serve
Return the eggs, add the green part of the onion and gently stir. Cook for another 1–2 minutes until the eggs are fully set but still moist. Serve immediately without additional herbs or sauces.
Little hint
The sugar softens the tomatoes' acidity without making this a dessert. Return the eggs only once the tomatoes are cooked, and avoid prolonged simmering afterwards.
Frequently asked questions
What should I watch out for when cooking?
The sugar softens the tomatoes' acidity without making this a dessert. Return the eggs only once the tomatoes are cooked, and avoid prolonged simmering afterwards.
How should I prepare the ingredients?
Wash the tomatoes, remove the hard stem cores and cut into wedges. Peel them first if you prefer a particularly smooth sauce. Slice the spring onions, keeping the white and green parts separate.
