This is one of the easiest Chinese food! Almost every Chinese person can make this dish. You can serve with rice for basically a complete meal!
3 or 4 roma tomatoes, cut into wedges, large bite size
3 or 4 eggs, beaten with salt and pepper to taste
2 tbsp oil
1 or 2 green onions, finely chopped (optional)
1. Heat wok, add oil.
2. Add beaten eggs, stir fry until halfway cooked. Very fast!
3. Add tomatoes, stir-fry one minute.
4. Add green onions, stir-fry until hot.
Variation: It is common in Hong Kong to add ketchup with the tomatoes. Really! If using, add 2 tbsp ketchup with the tomatoes. Also, you can add sugar to taste if you wish.
Another variation, I like to cook the tomatoes a little more. After adding tomatoes and stir-frying 1 minute, I cover and cook on high heat for another minute or two. Then mix 1/2 tsp corn/potato/mung/tapioca starch with a tbsp of water, and add with green onion. Stir until hot and thickened, enjoy! This one is especially good with ketchup. 🙂
Variation: Egg and Tomato Soup（番茄鸡蛋汤）
Use 2 roma tomatoes and 2 eggs.
Do steps 1-2. Add tomatoes and 1 liter chicken broth, Chinese stock preferred. Cover and bring to a boil. Add green onions and bring to a boil. Enjoy!
Variation: Egg-Drop Soup（蛋花汤）
Use 2 roma tomatoes and 1 egg. Do not add salt and pepper to egg.
Bring 1 liter chicken broth and tomatoes to a boil. Add salt and white pepper powder to taste, then pour in eggs and stir 3 times quickly with chopsticks, add green onions and bring to a boil. Enjoy!
Tip: For any of these recipes, especially soups, use the best and ripe tomatoes. Otherwise it does not taste very good!