Smoky Tomato-Egg Stir-Fry
For a comforting meal that comes together in a flash, look no further than Jon Kung's tomato and egg stir-fry. Serve over steamed rice.
Stir-fried tomatoes and eggs are a quintessential home-cooked Chinese dish loved by kids and adults alike. For variety we add a bit of smoked paprika and cumin, which give it a smoky, earthy flavour that’s a little reminiscent of shakshuka.
|Tomato Soy Sauce (page 52 of Kung Food) or light soy sauce
|toasted sesame oil
|plum tomatoes, quartered lengthways
|freshly ground white pepper
|Shaoxing wine Steamed rice, for serving
|spring onions, thinly sliced
|For the topping (choose one):
|A splash of
|Tomato Soy Sauce (page 52 of Kung Food), a splash of dark soy sauce or a bloop of Duo Jiao (page 55 of Kung Food)
In a medium bowl, using chopsticks, whisk the eggs with the tomato soy sauce, sugar and sesame oil. Set aside. In a wok, heat 1 tablespoon of the neutral oil over a high heat, then stir in the cumin and cook until it releases its fragrance, about 30 seconds. Add the tomatoes, white pepper and paprika and stir-fry until the tomatoes soften and char, 2–3 minutes. Add the wine, stir to deglaze the pan and transfer the mixture to a plate, taking a little extra care to scrape your wok clean.
Add the remaining 2 tablespoons oil to the wok and swirl to coat, followed by the eggs. As the eggs cook, they’ll create a large, flat mass, with the part in contact with the wok cooking faster than the egg that floats on top. Gently scrape and push aside the cooked egg to allow the still-liquid egg to run beneath it. Wait half a second and then scrape and push again. Once most of the egg has been cooked, return the tomato mixture to the pan and gently mix everything together. Cook to briefly reduce any liquid before dividing the stir-fry among bowls of steamed rice. Garnish with the spring onions and let guests choose their topping.