Xi Hong Shi Chao Ji Dan - Scrambled Egg with Tomato
The first dish almost every child in China learns to cook: egg and tomato, fried separately and then brought together. A pinch of sugar takes the edge off the tomato.
Why this dish is good for you
202 calories per serving with 12.3 g of protein - a breakfast that carries you without weighing you down. The pairing also makes nutritional sense: the fat from egg and oil is what makes the tomatoes' lycopene available at all, and the tomato's vitamin C helps with iron uptake from the egg.
Ingredients
- Eggs(six, beaten)330 g
- Tomatoes(ripe, in wedges)600 g
- Spring onions(at the end)30 g
- Sugar(takes the edge off the tomato - do not leave it out)6 g
- Canola oil25 g
- Salt4 g
Method
- 1
Beat the eggs with half the salt. Cut the tomatoes into wedges.
- 2
Heat half the oil in a pan, pour in the eggs and push them into large curds with a spatula while they are still glossy. Take them out the moment they set - they carry on cooking.
- 3
Heat the remaining oil, add the tomatoes and fry for three minutes until they release juice and soften.
- 4
Stir in the sugar and the rest of the salt.
- 5
Return the eggs and fold through once - do not fry them, just warm them.
- 6
Scatter with spring onions. Eat with rice or bread.
🍅 Warum Ei und Tomate getrennt gebraten werden
Tomatoes release a lot of water as they fry. Add the egg too early and it cooks in that liquid rather than in fat, turning grey and watery. Fried separately, the curds keep their shape and the sauce its colour.
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