10-min Breakfast: Chinese Tomato Eggs
Directions
- 1In a bowl, whisk together the eggs with a pinch of salt and white pepper.
- 2Heat a little oil in a pan over medium heat.
- 3Add the eggs and scramble gently until just slightly runny – don’t cook them all the way.
- 4Remove from the pan and set aside.
- 5In the same pan, add a little more oil and toss in the ginger.
- 6Once fragrant, add the chopped Roma tomatoes and cook for 2–3 minutes.
- 7Season the tomatoes with a pinch of salt, then stir in the ketchup, oyster sauce, and water.
- 8Let everything simmer until the tomatoes soften, about 3–4 minutes.
- 9Add the eggs back into the pan and gently stir everything together until the eggs are fully cooked, about another minute.
- 10Serve warm over rice and top with chopped green onions.
Ingredients
- 2 eggs
- to taste Salt
- to taste White pepper
- Oil for cooking
- A small knob of ginger, thinly sliced or minced
- 3 Roma tomatoes, quartered
- 1 tbsp ketchup
- 0.5 tbsp oyster sauce
- 3 tbsp water
- Green onions, for topping
- Cooked white or brown rice, for serving
Equipment
bowlpan
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