I’m going to keep the homestyle Chinese comfort food coming because I know we all need it! I definitely did my fair of spiraling after the horrific events of last week. I often find it difficult and frivolous to share recipes when horrible things happen in the world, but you all tell me you still have to eat and need to find a little joy in the kitchen to counteract the darkness. I’m more than happy to help in that department as long as you need me.
While we were in Ohio last month, my parents and I had our wires-crossed about where we were having dinner one night. Reuben and I ended up driving all the way to my parents’ house, while my parents drove downtown to the Airbnb we were staying at. Ooops! We decided to stay at my parents for dinner and watched in amazement as my parents whipped up an incredible dinner with no notice. Dinner was stir fried squid and peppers with black bean and garlic sauce and tomato egg! It was all sooooo good. I particularly loved the tomato egg. The sauce is silk and clings to every grain of rice to make the perfect bite.
This meal has been on constant repeat since we’ve been home because it is SO EASY to make, requires very little prep or forethought, and is beyond comforting.
Tomato Egg is a really common Chinese dish, however everyone makes it different. The more common recipes look more like stir fried tomatoes with big chunks of scrambled eggs. The way my parents make tomato egg is more Cantonese style and leans heavily into gravy territory - just the way I like it! Nothing wrong with the drier, scrambled egg style, but there’s just something appealing about gravy and rice!
This is a wonderful dish to utilize lackluster winter tomatoes. I’m using roma tomatoes here, which normally don’t have a ton of flavor compared to their heirloom cousins in the summer. But they really transform when cooked down with ginger and enhanced with a little sesame oil and oyster sauce. The sauce should taste bright, a little spicy, sweet, and salty. The texture should also be the right balance of loose and thick. A cornstarch slurry, which is super common in Cantonese cooking, is used to thicken the sauce and give it a nice shine. The eggs that get drizzled and gently cooked in the tomatoes (egg drop soup style) gives the dish a little richness and protein.
Another great thing about this recipes is that it is so quick to make! Your rice will probably take longer to steam! A hallmark of many Cantonese dishes is ease and quickness. Depending on how quickly you prep everything, which isn’t much: just tomatoes, ginger, and green onions, You should be done cooking in about 15 minutes! 20 minutes if you’re a little more causal with the whole process.
First you cook the ginger in hot oil, to release some of the flavor and also ease the spicy bite just a little. Then add the tomatoes and flavorings. Continue to cook until the tomatoes are jammy, this will take a few minutes. The tomatoes should breakdown easily, but you can also smash the tomatoes with the back of a wooden spoon or spatula. Once jammy, add the cornstarch slurry and watch everything simmer and thicken. Lastly, drizzle the eggs over the tomatoes and DON’T TOUCH THEM. Let the eggs gently cook for a few minutes and then give the sauce a final stir. Don’t stir too much or the eggs will break apart too much. Now you’re ready to serve over steamed rice! I’ve also had this over rice noodles and cheung fun!
No wonder my parents made this for a last minute dinner! So easy, quick, and everyone loves it : )
Serves 2 (easily doubled or tripled)
materials:
2 tbsp olive oil
1” knob ginger, cut into thin matchsticks
4 cups (about 5) roma tomatoes, roughly chopped
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp crushed red chili flakes
1 tsp sesame oil
1 1/2 tbsp oyster sauce
1/2 cup water
2 tsp cornstarch
2 eggs, whisked
1/3 cup green onions, chopped, reserve some for garnish
Steamed white rice, for serving
steps:
Heat oil in a large skillet over medium high heat. Add ginger and cook until fragrant and just starting to brown, 1 to 2 minutes. Add tomatoes, salt, white pepper, crushed red chili flakes, sesame oil, and oyster sauce. Toss to combine and continue to cook until the tomatoes are jammy, stirring occasionally, 5 to 8 minutes.
In a small bowl, whisk to combine water and cornstarch for the slurry. Pour the slurry into the pan and stir. Allow the tomatoes to continue cooking until broken down and thickened, 2 to 3 minutes. Reduce heat to maintain a simmer.
Drizzle the eggs over the tomatoes and do not stir. Let the eggs gently cook in the tomatoes until just barely set, 2 minutes. Add the green onions and then gently stir to break up the egg. Don’t stir too much!
Serve the tomato egg with steamed rice and garnish with chopped green onions.
TomatoGravyEggChinese Fooddinnercomfort foodhomemade
Kristina Cho
