Tomato Fried Egg (番茄炒蛋)

“Simply tasty and healthy tomato fried egg!”

Fried egg with fresh tomatoes was one of the dishes I always cooked at home. I learned the dish from many TVB shows. Not sure why but it seemed that Hong Kong people loved cooking this, and yes, even in the shows. :D

Nope, those shows did not provide its recipe, but I managed to figure it out in my own. :) If I remembered correctly, the dish was commonly cooked with just the fresh tomatoes, but in my recipe, I had some chopped shallots added. This was just to elevate the aroma as well as the natural sweetnes of the dish, and purely a personal preference.

Serves 3-4
Ingredients
3 large eggs
2 medium ripe tomatoes, skinned and wedged
1-2 shallot (or small red onion), finely chopped
1 clove of garlic, minced

3 tablespoons of tomato ketchup
2 teaspoons of sugar
Pinch of salt
2 tablespoons of cooking oil

Seasoning for eggs:
1 teaspoon of light soy sauce
Pinch of white ground pepper

Garnishing:
Spring oinion, chopped

Method
1) Break eggs into bowl. Add light soy sauce and pepper, beat eggs until well blended.

2) Heat wok with oil over medium-high fire. Add garlic and shallot, stir fry till lightly brown and aroma releases. Add tomatoes, stir fry for few minutes or until excess juice of the tomatoes evaporates.

3) Pour beaten egg on the tomatoes. Let egg set a little, stir fry the ingredients. Add ketchup and sugar. Sprinkle salt. Stir fry to combine well. Heat off. Garnish and serve with steamed rice.

This tomatoes fried egg dish should be presented moist to the extend of wet in consistency due to the ketchup as well as the juicy tomatoes.

A serving of my tomato fried egg counts about 100kcal.

Tips: Tomatoes can be peeled or cooked with its peel. Your choice.