Tomatoes and eggs are a classic combination in many Chinese home kitchens, although the match is not restricted to East Asia: just think about how many people eat their scrambled eggs with ketchup. And it makes sense that this simple stir-fry is a mainstay, given the speed with which it comes together and that it uses pantry ingredients most households that cook Asian cuisines always have on hand. Plus, the sweetness of tomatoes (amplified by some sugar) and some bright aromatics makes a protein-packed meal of basic eggs an exciting treat.
Try America's Test Kitchen's version below.
Xīhóngshì Chăo Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)
4 scallions, white parts sliced thin, green parts cut into 1-inch lengths
3 tablespoons vegetable oil, divided
3 garlic cloves, sliced thin
2 teaspoons grated fresh ginger
8 large eggs
2 tablespoons Shaoxing wine or dry sherry
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, cut into 1-inch pieces
2 teaspoons sugar
1. Combine scallion whites, 1 tablespoon vegetable oil, garlic, and ginger in small bowl; set aside. Whisk eggs, Shaoxing wine, sesame oil, and 1/2 teaspoon salt together in separate bowl.
2. Heat remaining 2 tablespoons vegetable oil in 12-inch nonstick or carbon-steel skillet or 14-inch wok over medium-high heat until shimmering. Add egg mixture. Using rubber spatula, slowly but constantly scrape along bottom and sides of pan until eggs just form cohesive mass, 1 to 2 minutes (eggs will not be completely dry); transfer to clean bowl.
3. Add reserved garlic mixture to now-empty pan and cook over medium heat, mashing mixture into pan, until fragrant, about 30 seconds. Add tomatoes and their juice, sugar, and remaining 1/2 teaspoon salt and simmer until almost completely dry, 5 to 7 minutes. Stir in egg mixture and scallion greens and cook, breaking up any large curds, until heated through, about 1 minute. Serve with steamed white rice.