If you’ve been living in China for a while, you’ve probably realized that 西红柿炒鸡蛋, Xihongshi Chao Jidan, or translated literally, tomatoes and eggs, are a very common household dish that appears often on the dinner table of the average family in Beijing. For as long as I can remember, this dish has made regular appearances on our dining table. Below, is a very simple recipe for how to make this dish, and perhaps through experimentation, you can create your own version of it (for example, in some parts of China, it is common for this to be cooked to have a slightly sweet taste, but the version provided below will be savory).
(For a serving size suited to 2-4 people, depending on how many other dishes are being served at the same time)
1 piece of spring onion
1 cup of water
- Cut the tomatoes up into small cubes.
2. Crack the 4 eggs into a bowl and add 1/4 teaspoon of salt. Stir the eggs thoroughly.
3. Put a wok on the stove and turn it on to a medium fire. Wait for a few minutes for the wok to heat up.
4. Pour cooking oil into the wok until it forms a puddle in the center about the size of a small saucer.
5. Pour the stirred eggs into the wok and scramble them until they’re deemed sufficiently cooked.
6. Take the scrambled eggs out and put them in a separate bowl or plate.
7. Clean the wok with a piece of kitchen paper towel and then place back on the stove. Wait for it to be heated and then add the same amount of oil as before for the eggs.
8. Put the tomatoes into the wok and add a pinch of spring onions and about 3/4 teaspoon of salt.
9. Stir the tomatoes for a bit and then close the lid on the wok for about 2 minutes.
10. Open the lid and stir the tomatoes some more. Then close the lid again for about 3 minutes.
11. Open the lid and add the scrambled eggs into the tomatoes, continue to stir for a bit until the eggs and tomatoes are sufficiently mixed together.
12. Pour the content of the wok out onto a plate or into a bowl and serve.