Ingredients with Measurements:
- 4 large eggs
- 2 medium-sized tomatoes
- 2 cloves of garlic, minced
- 1 small onion, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Crack the eggs into a bowl and whisk until well beaten. Set aside.
2. Cut the tomatoes into wedges and remove the seeds. Set aside.
3. Heat the wok or skillet over high heat and add the vegetable oil.
4. Once the oil is hot, add the minced garlic and sliced onion. Stir-fry for 1-2 minutes until fragrant.
5. Add the tomato wedges and stir-fry for 2-3 minutes until they start to soften.
6. Add the soy sauce, sugar, salt, and pepper. Stir-fry for another minute.
7. Push the tomato mixture to the side of the wok or skillet and pour in the beaten eggs. Let them cook for a few seconds until they start to set.
8. Use the spatula to scramble the eggs and mix them with the tomato mixture.
9. Stir-fry for another minute until the eggs are cooked through.
10. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 10g
- Protein: 9g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or peanut oil.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add diced ham or cooked shrimp for a protein boost.
- Use cherry tomatoes instead of regular tomatoes for a sweeter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the eggs from sticking.
- Don't overcook the eggs as they will become tough and rubbery.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped scallions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the eggs are sticking to the wok or skillet, add a little more oil.
- If the tomato mixture is too watery, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
- Chinese-style scrambled eggs with tomatoes is a popular home-cooked dish in China. It is often served as a quick and easy breakfast or lunch.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the soy sauce and sugar. The tomatoes add a tangy and juicy element, while the eggs provide a creamy and fluffy texture.
Serving suggestions:
- Serve hot as a main dish for breakfast, lunch, or dinner.
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Region: Chinese