Classic Chinese Tomato and Eggs recipe
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- 3 eggs, beaten 1 teaspoon salt 4 tablespoons peanut oil 2 beefsteak tomatoes, quartered 1 tablespoon white sugar
Nutrition Info
- 396.8 caloriescarbohydrate: 12.6 gcholesterol: 279 mgfat: 34.8 gfiber: 1.8 gprotein: 10.7 gsaturatedFat: 6.9 gservingSize: -sodium: 1275.1 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Classic Chinese Tomato and Eggs
Directions
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Season beaten eggs with salt.
Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet, cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes, stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.
Stir in sugar to dissolve, add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.