Chinese Scrambled Eggs with Tomato

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.

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).

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.

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.

6. Enjoy with some rice or by itself!

Looking for other egg recipes? Try these:

• Eggs-traodinary Fried Eggs
• Microwaveable Scrambled Eggs
• Avocado Toast with Fried Eggs

• Asian
• Morning