Chinese Style Tomato Eggs

Chinese style tomato eggs are a classic household staple for many Chinese families. It's delicious, quick to make and packed full of vitamins thanks to the tomatoes and leeks, and is protein dense from the eggs. 

Leeks are not usually a part of this dish, but as I had plenty in the fridge to use up and had no spring onions (which is a usual ingredient), I added them in and it worked so well. The tomato eggs can be served with steamed rice but they also make a great accompaniment to rice noodles too. 

Isaac loves this dish whenever I make it, and I'm happy to know he gets a balanced meal with protein, vegetables and carbs all in one go. It takes less than 15 minutes to make you can always make extra to have for the next day. 

The vegetables and eggs have to first be cooked separately but it doesn't take long at all.

4 eggs
2 tomatoes
1 leek
1 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp ketchup
1 tsp sugar
1/2 tsp white pepper
1/2 cup of water
3 tbsp oil, for frying

1) Whisk the eggs in a bowl and set aside
2) Slice the leeks and dice the tomatoes into large chunks
3) Heat a pan on medium-high heat, add 1 tbsp of oil and add the eggs. Scramble quickly for 1 minute and plate up. The egg should still be slightly raw
4) In the same pan, add 2 tbsp of oil and add in leeks and tomatoes
5) Once they turn golden brown, add soya sauce, oyster sauce, sesame oil, ketchup, sugar and white pepper and 1/2 cup of water and stir well
6) Add the scrambled eggs back in and mix well. Turn off the heat and plate up immediately to stop the eggs from overcooking
7) Served with steamed rice or rice noodles

I hope you enjoyed this simple Chinese style tomato eggs recipe!

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