Scrambled Eggs with Tomatoes

[ Prep Time: 5 min | Cooking Time: 10 min | Serving: 4 ]

Tomato scrambled eggs is one of the most common Chinese home-cooked dishes. It is sweet and sour and goes well with rice.
 

Ingredients

  • 450 g Tomatoes

  • 3 Eggs

  • 2 Garlic Cloves

  • ⅛ Tsp Salt

  • 50 mL Water

 

Sauce Mix

  • 1½ Tbsp Ketchup

  • ¼ Tsp Light Soy Sauce

  • ½ Tsp Corn Starch

  • 2 Tsp White Sugar

  • ¼ Tsp Salt

  • 1 Tbsp Water

 

Method

1. Rinse the tomato (450 g), remove the stems and cut into chunks.

2. Prepare the sauce mix by mixing ketchup (1½ tbsp), white sugar (2 tsp), light soy sauce (¼ tsp), corn starch (½ tsp), salt (¼ tsp) and water (1 tbsp).

3. Whisk egg (3 unit) with salt (⅛ tsp).

4. Heat up some oil (1 tbsp) on a pan. Add the egg mixture, stir fry over medium heat for 30 seconds then set aside.

5. Heat up some oil (1 tbsp) on a pan and stir fry garlic cloves (2 cloves) until fragrant.

6. Add tomatoes and water (50 mL), cover and simmer over medium heat for 3 min.

7. Add scrambled eggs and sauce mix, simmer over medium heat until the sauce has thickened.


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