CHINESE TOMATO EGG
By Director – Josh Ball · · 3 min read
CHINESE TOMATO EGG
Ingredients
EGG
- 1 tbsp cooking oil
- 2 large eggs, whisked with a pinch of salt
TOMATO
- 1 tbsp cooking oil
- 2-3 small tomato, cut into 8 pieces
- 1 tbsp water
SAUCE
- 1 tbsp Beerenberg Hot Tomato Sauce
- 1 tsp sugar
- 1 tsp soy sauce
- 1/2 oyster sauce (or VG oyster sauce)
- 2 tbsp water
- 1 tsp cornstarch
- Pinch of white pepper
Instructions
- Cut tomatoes into chunks.
- Whisk eggs with a pinch of salt.
- Heat 1 tbsp of oil in a pan on medium heat. Pour eggs and scramble lightly, the eggs should still be runny, then set aside (30-45 seconds cooking time)
- Add 1 tbsp oil to the same pan and add the tomatoes, cook until lightly seared then add a splash of water.
- Let simmer and once the tomatoes become soft and release their juices, add the sauce ingredients
- Let simmer and once thickened, incorporate the scrambled eggs.
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