Main Dishes

Chinese Tomato and Egg Saute

378

This delicacy is most easy and economic, and balanced in nutrition. Thus it is popular in family dinners, restaurants and canteens all around China! The cuisine varies across China. With my family’s method, the egg fully absorbs tomato juice and becomes very luscious. Also the sauce gets thick and smooth, making the dish goes perfectly with rice and wheat staple foods!

2
400g tomato
2-3 eggs
20ml vegetable oil
A little salt
A little sugar (optional)
Cut the tomato into thick slices. Beat the eggs. Finely chop the green onions. Heat the oil in a pan and add the egg. When the egg starts to solidify, fry briefly to break it into coarse pieces (about 1” in diameter). Take out the egg and sauté the tomato with remaining oil in the pan. Add the salt and 2 oz. water, cover and simmer for several minutes, until the tomato turns tender and the juice starts to separate out. Add the sautéed egg and slightly stir to combine. Simmer for 2~3 more minutes to let the egg fully absorb the tomato juice, until the sauce thickens. If preferred to, add sugar at last.
Nutritions

Calories
27

Sodium
47mg
1% DV

Fat
1g
2% DV

Protein
3g
6% DV

Carbs
1.0g
0% DV

Fiber
0.5g
2% DV