Scrambled Eggs with Tomatoes
Scrambled Eggs with Tomatoes is a popular and classic Chinese dish that combines the sweetness of ripe tomatoes with the savory flavor of scrambled eggs. This simple yet delicious dish is often enjoyed as a quick and nutritious meal.

INGREDIENTS
- 2 tomatoes, diced
- 3 eggs
DIRECTIONS
Finely chop 1 tablespoon of onion, cut 2 tomatoes into small pieces, and mince 2 teaspoons each of ginger and garlic.
tips:
1.Choose ripe but firm tomatoes for better texture and fresh eggs to ensure the best taste and texture.
2.Cut the tomatoes into uniform pieces to ensure even cooking.
3.If the tomato skins are tough, blanch them briefly and peel before dicing.
Crack 3 eggs into a bowl and add 1/2 teaspoon of salt.
Beat the eggs vigorously until the mixture is frothy, then set aside.
Heat a skillet over medium heat and add some cooking oil. Add the chopped onion and sauté.
Cook until fragrant, then remove the onion and leave the oil in the pan.
Pour the beaten eggs into the pan. Let them cook without stirring until the edges set.
Gently break up the eggs, cooking until they are just set but still moist. Remove from the pan and set aside.
Reheat the skillet with a little more oil and add the minced ginger and garlic. Sauté until fragrant.
Add the diced tomatoes to the pan and stir-fry until they soften and release their juices.
Add 1 teaspoon of salt and a splash of cooking wine, stirring to combine.
Return the cooked eggs to the pan, drizzle with sesame oil, and stir everything together until well combined and heated through.
Garnish with chopped green onions and serve. Enjoy your delicious Scrambled Eggs with Tomatoes!