Chinese Style Tomato Eggs

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Chinese Style Tomato Eggs

Recipe Intro From thefeedfeed

Recipe by Lisa Thompson and Stephanie Poon
 

Why don’t we try something different with all those beautiful summer tomatoes? This Chinese-style Tomato and Egg dish is quick, budget-friendly, and completely delicious! I had some guidance from my colleague Steph who grew up eating this homestyle dish. Everyone might make this dish a little differently, but each of them have saucy tomatoes, fluffy eggs, and a comforting bed of rice beneath them. Success Boil-in-Bag White Rice helps streamline this very quick and easy recipe so I can spend less time over the stove and more time enjoying a nice meal.

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  • Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 2-3 servings

Recipe Card

ingredients

  • 2 bags Success Boil-In-Bag White Rice
  • 1 tablespoon vegetable oil, divided
  • 6 large eggs
  • 1 1/2 teaspoons Kosher salt, divided
  • 1 1-inch piece ginger, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 3 scallions, thinly sliced
  • 2 pounds ripe Roma tomatoes, cut into eighths
  • 2 tablespoons ketchup
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 2 teaspoons Shaoxing rice wine or mirin
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sugar
  • Sliced scallions, for garnish

Method

  • Step 1

    Bring a pot of water to a boil.

  • Step 2

    Cook the Boil-In-Bag White Rice according to packaged directions, keep warm until ready to serve.

  • Step 3

    Beat eggs well with a whisk until no streaks of egg white remain. Stir in 1 teaspoon kosher salt.

  • Step 4

    Heat a medium nonstick skillet over medium-high heat. When little wisps of smoke appear, reduce heat to medium-low and add 2 teaspoons vegetable oil.

  • Step 5

    Pour eggs into preheated pan and cook, stirring frequently, until large curds form and eggs are set but not fully cooked, about 2 minutes (we will finish them with the tomatoes later). Set aside.

  • Step 6

    Wipe out the pan, then return to medium heat. Add remaining 2 teaspoons vegetable oil. Add ginger, garlic, and half the scallions to the pan and press into the oil with the back of a spoon. Cook just until fragrant but before browning. Add tomatoes to pan and cook, stirring occasionally, until tomatoes have softened and juices thickened, about 10-12 minutes.

  • Step 7

    Meanwhile, add ketchup, water, sesame oil, Shaoxing rice wine, and cornstarch to a small bowl and stir until well combined.

  • Step 8

    Add ketchup mixture (also known as slurry) to the pan and stir to combine. Cook for about 3 minutes, then stir in eggs. Cook for an additional 1-2 minutes, until eggs are cooked through.

  • Step 9

    Serve tomato eggs over a bed of white rice with a sprinkle of the remaining sliced scallions and enjoy.

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