Scrambled egg with tomato

Scrambled egg with tomato

The Real Food of China
Leanne Kitchen

This isn’t necessarily a breakfast dish — in Beijing you eat this with boiled dumplings or plates of noodles as a lunch or light dinner. It’s one of those simple meals that can go horribly wrong with watery tomatoes and sub-par eggs, so make sure you use the best of each you can find.


Quantity Ingredient
2 tablespoons tomato sauce
1 1/2 tablespoons light soy sauce
2 teaspoons black rice vinegar
2 teaspoons sugar
3 teaspoons cornflour
8 eggs
1 tablespoon shaoxing rice wine
2 1/2 tablespoons vegetable oil
5 large firm, ripe tomatoes, cut into 2.5 cm pieces
2 garlic cloves, finely chopped


  1. Put the tomato sauce, soy sauce, vinegar and sugar in a bowl and stir to combine. Mix half the cornflour with 2 tablespoons water and add to the mixture, stir to combine well, then set aside. Break the eggs into a bowl, whisk well, then stir in the rice wine and remaining cornflour.
  2. Heat 1 tablespoon of the oil in a wok over a medium–high heat. Add the tomatoes and garlic and stir-fry for 2 minutes, or until the tomatoes just start to soften. Add the tomato sauce mixture and cook, stirring, for 1–2 minutes, or until the mixture boils and thickens.
  3. Working quickly, heat the remaining oil in a large non-stick frying pan or another wok over a medium–high heat. Add the egg mixture and cook just until the eggs start to set around the edges, then use a spatula to push the edges into the centre of the pan. Continue cooking the eggs, pushing them into the middle as they cook, for another 2 minutes, or until just set. Add the tomatoes and gently stir to combine, then transfer to a bowl and serve immediately.
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