Cooking with Alison

Tomato Eggs

In Meat and Eggs on March 3, 2010 at pm

I love eating eggs for dinner and Chinese people have several simple egg dishes that are served with rice alongside other dishes for dinner.

Picture below from top moving clockwise: tomato eggs, shrimp and garlic shoots stir fry, hot and sour soup, mongolian beef.  See the Asian category for the rest of the recipes.

Tomato Eggs Recipe

adapted from Rasa Malaysia food blog

6 large eggs

1 tablespoon water

1 large tomato, cut into thin wedges

3 tablespoons vegetable oil

1/4 teaspoon oyster sauce

1/4 teaspoon salt

3 dashes white pepper

1/2 teaspoon sugar dissolved in 2 tablespoons water

1/2 teaspoon sesame oil

1 green onion, sliced thinly

Beat the eggs lightly in a bowl with the water.  Add salt, oyster sauce, sesame oil, white pepper powder, and lightly beat to blend.  Set aside.

Heat up a wok over medium high heat with 2 tablespoons of the oil.  Once hot, add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps.  As soon as the eggs are almost cooked, dish out and set aside.  Do not overcook the eggs.

Clean the wok and heat it up again with 1 tablespoon oil.  Drop the tomato wedges into the wok and do a few quick stirs.  Add sugar and water into the tomatoes.  Cover it with the lid and let it cook for about 30 seconds.  Add the eggs and green onion to the tomatoes, give it a few quick stirs and dish out and serve immediately with rice and other dishes.

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