Scrambled Eggs with Tomatoes (番茄炒蛋/西紅柿炒雞蛋) is an extremely popular Chinese dish consumed at home on a daily basis.
1 tomato cut into large pieces
1 teaspoon sugar
1 teaspoon potato starch dissolved in a cup of water
salt to taste.
1 portion of steamed rice
chopped spring onion (only the green part)
Beat the eggs and cook them in a pan with a drizzle of oil, scrambling them. They must be soft. Keep aside.
Pour a drizzle of oil into the same pan. Cook the tomatoes for a few minutes with a drop of water, salt and sugar. When they are about to dry, add the potato starch with the water. Allow to thicken.
Pour the scrambled eggs into the pan and allow to thicken.
Garnish with spring onion and serve with rice.