A fragrant traditional Chinese dish made easy for a weekday meal
Course Side Dish
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
¼tspwhite pepper(sub black pepper)
Cut your tomatoes into quarter wedges
Break eggs into a bowl and season with 2 tsp water, ¼ tsp salt, ¼ tsp white or black pepper, and 1 tsp shaoxing wine. Whisk together.
Heat 1 tbsp of oil into a hot skillet and scramble eggs. Take off heat and place into a separate bowl when they are cooked but still slightly wet.
Heat 1 tbsp of oil into same skillet and cook tomatoes. Cook down until tomatoes are soft. Add in 2 tsp sugar, ¼ tsp salt, and ¼ cup broth and place lid on skillet until the juices have been released from tomatoes (about 4-5 minutes).
Add in chopped scallions and stir for a couple seconds. Add in cooked eggs and cook for another 1-2 minutes as the tomato sauce thickens.