Stir-Fried Tomatoes and Eggs
Carmen Cheng's recipe for a childhood comfort food favourite: stir-fried tomatoes and eggs, served over rice.
Ingredients
- 2 tbsp sunflower or canola oil divided
- 2 large eggs 1 beaten, 1 whole
- 1 clove garlic smashed and left whole
- 2-3 large Roma tomatoes quartered
- salt
- 1 tbsp ketchup plus more for seasoning
- cooked rice for serving
Instructions
- Heat ½ tbsp of the oil in a medium pan and scramble 1 egg over medium heat. Transfer to a bowl and set aside.
- Using the same pan, reduce the heat to low, and add the garlic and the remaining 1½ tbsp oil. Gently cook for 1 to 2 minutes to infuse the garlic in the oil. Add the tomatoes and a pinch of salt. Put a lid on the pan and turn the heat up to medium-low. Let this cook for a few minutes until the tomatoes have softened and are starting to break down. Remove the lid and discard the clove garlic. Add the ketchup to the pan, stir and let the mixture cook for another minute or so to continue to soften.
- Crack the second egg into the tomato mixture and stir frequently. This will help thicken the tomato mixture within 1 minute to a scrambled egg–like consistency. Once thickened, turn the heat to low and return the scrambled egg to the pan, stirring gently to combine.
- Taste for seasoning, adding salt or ketchup as needed. Serve over rice and enjoy.
Notes
Many families have their own variation of this dish. Popular add-ins include onions, green onions, sliced beef, ginger, fish sauce and sugar (instead of ketchup).