First posted on Jul 2013, updated in 2016.
This humble Chinese tomato eggs (番茄炒蛋) is a 15-minute home-style dish I know I can rely on anytime. The ingredients are few (tomato, egg, ketchup and sugar) but the taste is full.
I love to whip this up when fresh foods are running low. It is sure to complement any Chinese meal you are having.
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This recipe is improved and updated over the previous one posted in 2013. A bit of tomato ketchup is added after recommendations from readers and friends. The ketchup not only accentuates the flavour of the tomatoes, it also provides a more vivid and beautiful colour for this dish. This is also a more “saucy version” with the umami juices of the fresh tomatoes being soaked up by the egg. With the right balance of sweet and just a tad of sour from the tomatoes, everything just goes incredibly well with steamed rice.