Cantonese-Style Tomato Egg
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A Note from Feedfeed
This is our kind of comfort food. Even out-of-season tomatoes shine when cooked with ginger, a little sesame oil and oyster sauce.
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 inch knob ginger, cut into thin matchsticks
- 4 cups roma tomatoes, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon sesame oil
- 1 1/2 tablespoons oyster sauce
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 eggs, whisked
- 1/3 cup green onions, chopped (save some for garnish)
- Steamed white rice, for serving
Method
Step 1
Heat oil in a large skillet over medium high heat. Add ginger and cook until fragrant and just starting to brown, 1 to 2 minutes. Add tomatoes, salt, white pepper, crushed red chili flakes, sesame oil, and oyster sauce. Toss to combine and continue to cook until the tomatoes are jammy, stirring occasionally, 5 to 8 minutes.
Step 2
In a small bowl, whisk to combine water and cornstarch for the slurry. Pour the slurry into the pan and stir. Allow the tomatoes to continue cooking until broken down and thickened, 2 to 3 minutes. Reduce heat to maintain a simmer.
Step 3
Drizzle the eggs over the tomatoes and do not stir. Let the eggs gently cook in the tomatoes until just barely set, 2 minutes. Add the green onions and then gently stir to break up the egg. Don’t stir too much!
Step 4
Serve the tomato egg with steamed rice and garnish with chopped green onions.