One of the first things people tend to eat in China is egg and tomato (xīhóngshì jīdàn if you’re a northerner). It pretty much works for any meal (although I like to have it as a soup for breakfast). It’s a really simple dish to make, and Erika made it in less than 15 minutes.
The Recipe (3-4 servings)
What you need:
- 3 eggs, scrambled
- Salt and pepper
- 1 medium tomato, cubed
- Peanut oil
What to do:
- Fry eggs in peanut oil, using a spatula to constantly move it around (to fry evenly, more necessary for a hot plate than a stove)
- Add the tomato, salt, and pepper.
- Stir-fry about 10-15 minutes until tomatoes are a little soft and eggs are fully cooked
Egg and tomato (西红柿鸡蛋)