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Nutrition Facts
Serving Size 1 (163g) Recipe makes 2 servings
Calories 149
Calories from Fat 88		(59%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 317mg		105%
Sodium 108mg		4%
Potassium 246mg		7%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.7g	2%
	Sugars 4.3g
Protein 10.0g		19%
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Chinese Eggs and Tomatoes

Recipe #386529 | 10 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Mrs.R
Aug 21, 2009

This classic Chinese dish is so simple, but full of flavor! It's one of my favorites, and I order it with nearly every meal in China. You can have this as a side dish, or even a main dish over rice. There are a few different ways to make this; but this way is my personal favorite. Don't be afraid to throw in some ground pork, cumin seeds, more or less eggs or tomatoes, etc. I will frequently drizzle sesame oil on top of the finished dish.

SERVES 2 (change servings and units)

Ingredients

3 large eggs, beaten
green onion, chopped
1 teaspoon oil
1 tomato, sliced, seeds removed
salt, to taste
1 teaspoon sugar

Directions

1
Scramble the eggs in a non-stick pan, keeping them fairly chunky.
2
When eggs are just about done, remove from the skillet and set aside.
3
Add the oil to the skillet, and cook the tomatoes for a few minutes.
4
Add salt and sugar to the tomatoes.
5
Put the eggs back in the skillet, and mix everything together.
6
Voila!

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Featured Reviews for This Recipe

From: mlao77

On Sep 22, 2009

I make this dish quite frequently, as my father taught me how to make it when I was about 7yo. Only, I saute chopped tomatoes in the oil first for 2 mins, then add the beaten eggs and scramble it altogether and season with salt and pepper. Next time I'll try the green onions. Terrific served with toast or even with white rice. Thanks for posting!

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From: Debbwl

On Aug 26, 2009

A nice change from plan scrambled eggs and one more way to get veggies into the daily diet. These were so simple and quick. Did cut the sugar to half teaspoon and was glad I did other wise may have been to sweet. Sorry the green onion is not showing in the photo as it was add after the photo was taken and want to eat my eggs while they were still hot. Thanks for the post.

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