Chinese Scrambled Eggs with Tomatoes

Silky, soft-scrambled eggs swimming in a luscious, slightly sweet tomato sauce. The vibrant red of the stewed tomatoes contrasts with the golden eggs, finished with fragrant sesame oil.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 323
• Protein: 14 g
• Carbs: 5 g
• Fat: 27 g

Ingredients

• 8 piece Egg ( beaten )
• 6 piece Vine tomato ( cut into wedges )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 tbsp Peanut oil
• 2 tsp White sugar
• 2 tsp soy sauce
• 2 pinch Gray sea salt
• 2 tsp Sesame oil

Instructions

1. Preparing the vegetables

   Cut the tomatoes into even wedges. Finely slice the green onions, keeping the white and green parts separate.

2. Searing the eggs

   Beat the eggs with a pinch of salt. Heat the peanut oil in a wok until lightly smoking. Pour in the eggs: they should puff up instantly. Stir briefly and remove while still very soft and runny.

3. Cooking the tomatoes

   In the same pan, sauté the white parts of the onions. Add the tomatoes and sugar. Press them lightly with a spatula until they release their juices and form a sauce that coats the spoon.

4. Final assembly

   Return the eggs to the pan. Add the soy sauce and sesame oil. Fold gently so the eggs soak up the tomato juice without drying out. Turn off the heat as soon as everything is combined.

Chef's tips

• The key is the wok's heat: the oil must be on the verge of smoking so the eggs sear without sticking.
• Don't try to cook the eggs fully at the start; the residual heat and tomato juice will finish the job.

Storage

Consume immediately. Eggs lose their silky texture if reheated.