Egg & Tomato

西红柿炒蛋xī hóng shì chǎo dàn


4 eggs

3 cup tomatoes

(optional) 1 banana pepper

1 tsp minced ginger

1 tsp minced garlic

1 green onion

2 tbsp light soy sauce

2 tbsp olive oil

1 tsp dark soy sauce

1/2 tsp salt

Prep Ingredients

  1. Whisk the 4 eggs in a bowl and mix well.

  2. Wash the tomatoes.

  3. Cut each tomato in half from top to bottom, and then cut the top, green parts off.

  4. Then, slice each tomato half into thin wedges.

  5. If you want some heat, wash and remove the core of the banana pepper. Dice into small pieces.

  6. Wash, trim, and chop up the green onion.

  7. Mince ginger and garlic.

Cook the Dish

  1. Heat pan over medium-high temperature.

  2. Add 2 tbsp olive oil and wait 1 minute.

  3. Pour egg in.

  4. Once the middle of the egg is bubbling, start flipping the egg over. It's okay if it breaks up into pieces, you're going to do this in the next step anyways 👌🏻.

  5. Use a spatula to break the egg into smaller pieces.

  6. Once egg is fully cooked, add in ginger, salt, banana pepper, light soy sauce, dark soy sauce, and stir well for 1 minute.

  7. Add in tomatoes, green onion, and garlic. Stir until you start to see the tomato juice.

  8. Turn the stove to medium-low and cover the pan. Let simmer for ~5 minutes.

  9. Once you see a nice layer of tomato juice bubbling around everything, turn the heat off.

  10. Add salt to taste if you want a saltier dish, and you're ready to serve with steamed rice or noodles