Another version of EGGS AND TOMATOES, this one from the Xi’an Famous Foods cookbook. Everyone’s family makes it differently! So, this one is both slightly less involved (fewer ingredients) and I think less watery than The Woks of Life version. One is not better than the other; it’s just about what you like!
This one has you scramble the eggs softly (no flavorings like shaoxing wine or white pepper, not even salt) in some oil in your wok over low heat. Remove the eggs, bring the heat to high and add scallions. Stir fry for a bit. Then add your tomatoes. Cook until they just start to soften and then add salt. Cook until they just start to break down a little. Add soy sauce and sugar, and then the eggs back to the pan. Serve immediately. I put them over some cooked udon that I’d tossed with a little sesame oil to prevent sticking.
I really enjoy this version, particularly the texture of the egg in the final product. It maintains its scrambled eggy-ness and doesn’t get that texture of eggs that have been scrambled/cooked too long, which I’ve encountered in some other versions. It’s simple, but really good! I did spoon a little chile oil over this, but that’s just how I roll.
