Ingredients

4 medium ripe tomatoes (Roma, Plum, or Vine tomatoes), chopped into 1-inch thick wedges

6 large eggs

1 green onion, finely chopped and divided into white and green parts

¼ cup cold water

1 teaspoon sesame oil

1.5 tablespoon vegetable oil (or any neutral-tasting oil)

3 tablespoon ketchup

½ tablespoon cornstarch (or tapioca starch / potato starch)

2 teaspoon white granulated sugar (or cane sugar)

¾ teaspoon salt

½ teaspoon Shaoxing wine (or dry sherry, optional)

½ teaspoon ginger, thinly sliced

½ cup cold water

White rice, cooked (for serving)

Instructions

Step 1: In a small bowl, combine the ketchup, cornstarch, sugar, salt, Shaoxing wine, ginger, and ½ cup cold water. Stir well and set aside.

Step 2: In a medium bowl, crack the eggs and add the sesame oil. Beat until smooth, about 30 seconds, then set aside.

Step 3: Heat 1 tablespoon vegetable oil in a large non-stick pan over medium heat. Pour in the egg mixture and scramble gently until eggs form soft, moist curds. Break the eggs into large chunks and remove from the pan.

Step 4: Add the remaining 0.5 tablespoon vegetable oil to the pan. Sauté the white parts of the green onions for about 5 seconds until fragrant.

Step 5: Add the chopped tomatoes and ¼ cup cold water. Cook for 3 to 4 minutes, until the tomato skins start to peel and most of the water has evaporated.

Step 6: Pour the prepared sauce over the tomatoes in the pan. Simmer and stir until the sauce thickens, about 1 minute.

Step 7: Return the cooked eggs to the pan and gently fold them into the tomato sauce. Remove the pan from heat.

Step 8: Garnish with the remaining green parts of the onions. Taste and adjust salt if needed. Serve hot with steamed rice or noodles.

Tips & Variations

Use ripe, firm tomatoes like Roma or Plum for the best balance of sweetness and acidity.

Adjust the sugar to balance the tomato’s tartness according to your preference.

For a richer flavor, add a splash of soy sauce or a pinch of white pepper.

Try adding fresh chopped chilies or a dash of chili oil for a spicy kick.

Serve with steamed rice or toss with noodles for a quick meal variation.

FAQs

Can I use canned tomatoes instead of fresh?

While fresh tomatoes offer the best flavor and texture, canned tomatoes can be used in a pinch. Choose whole peeled or diced canned tomatoes and drain excess liquid before cooking.

Is this dish suitable for meal prepping?

Yes, this dish reheats well, making it ideal for quick lunches or dinners. However, to preserve the texture of the eggs, reheat gently and avoid overcooking.