Delicious and Tangy Asian Tomato egg recipe

Enjoy this easy tomato egg recipe, goes well with hot steaming rice

Here is a tomato egg recipe that not only tantalizes your taste buds but also packs a punch of nutrition. It is inspired by some Asian dishes and has a suttle sweetness and tang from the tomatoes.

Prep time : 10 minutes

Cook: 20 minutes

Ready: 30 minutes

Serves: 4

Ingredients

• 4 to 5 tomatoes chopped to chunk size pieces (removing the skin is optional)
• 1 Tablespoon vegetable oil
• 3 eggs
• 1 Tablespoon oyster sauce
• 1 teaspoon sugar
• salt
• white pepper (regular pepper will do)
• cornstarch slurry (1:2 ratio)
• green onions (optional)
• 1 teaspooon ketchup (if you want it less tangy and more sweet)

Crack the eggs into a bowl and whisk well.

Make a slurry with 1 teaspoon cornstarch and 2 teaspoons water, stir to combine and set aside.

Heat pan to moderately high heat, add oil and spread evenly around pan. Add eggs and scramble gently for 30 seconds to 1 minute till cooked through. Set aside.

Add tomatoes into pan and heat to simmer for 5 minutes or until slightly softened. At this point the tomato juices appear and will look watery, if not you can add 1 or 2 tablespoons of water to make the gravy.

Add sugar, salt and pepper to taste and oyster sauce. Add 1 teaspoon ketchup if you taste needs it. Stir to combine.

While stirring tomatoes, slowly add cornstarch slurry and mix in evenly. Heat till boiling and then lower to simmer. Stir till desired consistency.

Add eggs back into pan and stir to combine. Add more seasoning if needed.

Enjoy with steaming bowl of rice or by itself.