Classic Chinese Tomato and Eggs recipe

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Ingredients

3 eggs, beaten
1 teaspoon salt
4 tablespoons peanut oil
2 beefsteak tomatoes, quartered
1 tablespoon white sugar

Nutrition Info

396.8 calories
carbohydrate: 12.6 g
cholesterol: 279 mg
fat: 34.8 g
fiber: 1.8 g
protein: 10.7 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1275.1 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season beaten eggs with salt.

  2. Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet, cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes, stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.

  3. Stir in sugar to dissolve, add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.

Recipe Yield

2 servings

Recipe Note

This is a Chinese national dish...every family has their own recipe. This is my recipe and it's best with white rice! It's super easy and never lets you down!

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