Scrambled eggs with tomatoes 西紅柿炒鸡蚤

In China, those who are not so good at cooking might say "I can only make scrambled eggs with tomatoes" (according to our Chinese cooking book). This dish is thus deemed to be very basic, but we find it, none the less, to be an excellent side dish for many Chinese and Japanese courses.

Today we made Gyouza or in Chinese Jiaozi (餃子) a kind of wheat dumplings, but those will have to wait for another entry because the main character this time is the side dish.

Scrambled eggs with tomatoes

• 3 Eggs
• 3 Tomatoes
• 2-3 spring onions (scallions)
• 1 tbs sugar
• 1 pinch of salt

To prepare, mix the eggs and cut the tomatoes into small pieces.
Take part of the green side of the spring onions and fine chop and leave aside for decoration. Slice the rest into 3 cm long "diagonal" pieces. Put spring onions and tomatoes together, add salt and sugar and blend lightly.

Heat up a pan with some oil (sesame oil can be used if you like it) and scramble the eggs, leave them to form bite sized chunks. Take the eggs away from the pan and add a little more oil. Pour off the excess liquid from the tomatomix and add it to the pan. The pan should now be quite hot so that most of the water from the vegetables evaporates. Keep stirring until the tomatoes become completely soft. Put the eggs back in and blend the mix then add all to a serving plate and sprinkle the fine chopped spring onions on top.