Tomato Egg Stir-Fry (港式番茄蛋) is definitely one of the top most cooked home-cooked dishes in Hong Kong families. I doubt many Hong Kong families need this recipe. But if you are unfamiliar with Hong Kong cuisine, I urge you to try it! It’s a great dish! Ingredients are very simple and inexpensive. Kids love it, adults love it too!

DIRECTIONS

1. Cut the tomatoes into smaller pieces and cut the onion into thin slices.
2. Whisk the eggs. Then heat some oil in a frying pan on medium-low heat and cook the egg batter like scrambled eggs until around 70% cooked. Set aside on a plate.
3. Heat some oil in the same frying pan and cook the onions on medium heat until soft.
4. Add the tomatoes and 2 tablespoons of water into the pan and stir fry.
5. When the tomatoes turn soft, pour [SAUCE] mixture into the pan and mix well.
6. Return the eggs back to the pan, quickly stir fry for a bit more and serve immediately.
7. DŌZO!