This is a classic Cantonese home-style tomato and egg dish. It’s comforting, slightly sweet and tangy, and perfect served with steamed rice.

Prep Time: 10 mins

Cook Time: 10 mins

Serves: 2

Ingredients

• 3–4 medium tomatoes
• 2 eggs (beaten)
• 1/2 tsp minced garlic
• 1 tbsp ketchup
• 1/4 tsp salt
• A small piece of rock sugar (adjust to taste)
• Water, as needed

Seasoning Sauce

• 1 tsp light soy sauce
• 1/2 tsp cornstarch
• 2 tbsp water

Directions

1. Wash the tomatoes and cut them into large chunks. Remove the seeds and excess juice to reduce acidity. Peeling the skin is optional.
2. Beat the eggs well and add about 2–3 tsp of water (depending on egg size). Mix well to make the eggs softer and silkier when cooked.
3. Heat oil in a pan over high heat. Pour in the eggs and do not stir at first. When the bottom starts to set, gently push with a spatula. Cook until about 70% done, then remove and set aside. Do not overcook.
4. Add a little oil to the same pan. Sauté the minced garlic until fragrant, then add the tomatoes. Stir briefly, then add salt, some water, and the rock sugar. Let simmer briefly and do not overcook the tomatoes.
5. When the tomatoes soften and the sugar has dissolved, add the ketchup and return the eggs to the pan. Stir quickly.
6. Pour in the seasoning sauce and stir until the sauce thickens slightly.
7. Transfer to a plate and garnish with chopped spring onions if desired.

Tip: Make a little extra sauce because it’s perfect for spooning over rice.