This dish (Chinese: Fān qié chǎo dàn) has been passed down through my dad’s side of the family for ages; I remember my grandpa making it when I was little, and my dad making it every now and then. It’s by no means a secret through—scrambled eggs with tomato are popular throughout the Zhejiang province in China. When I was teaching English in China and missing my parents, I would go to this little restaurant and order this dish because it reminded me of home. Simple and full of taste, it’s eaten for breakfast, lunch or dinner, typically with rice and sautéed greens.
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 2
Ingredients:
3 eggs
2 Roma tomatoes
1 clove garlic, chopped
Pepper, to taste
Salt, to taste
Oil, for frying
Directions:
1. Dice tomatoes.
Photo by Nancy Chen
2. Put the tomatoes, salt, pepper and garlic in a covered pan and cook on medium heat until it reaches a soupy consistency (about 5 minutes).
Photo by Nancy Chen
Tip: For a quicker option, put in a microwave-safe bowl and microwave for 1 minute and 30 seconds on regular setting.
3. Crack the eggs into a bowl and beat together with salt.
Photo by Nancy Chen
4. Heat up a separate pan with some oil and scramble the eggs (about 1 minute).
5. Add the scrambled eggs to the tomatoes and cook for another 2 minutes.
Photo by Nancy Chen
6. Enjoy with some rice or by itself!
Photo by Nancy Chen
Looking for other egg recipes? Try these: