As a certified lazy person, I’m always looking for ways to make cooking easier. Chinese tomato & eggs is already an easy dish, but this version takes it even further.
Instead of cooking fresh tomatoes until soft, we’re essentially just seasoning canned peeled tomatoes, then combining that with scrambled eggs.Â
This creates a saucy version of tomato & eggs that is SO satisfying to eat when mixed with rice.
Lazy Tomato & Eggs
This version of Chinese tomato & eggs is for the real lazies. Instead of fresh tomatoes, we're using canned peeled tomatoes to build an umami-packed sauce, then folding in the scrambled eggs. Combine it with rice for an easy 15-minute meal!
Ingredients
Instructions
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In a small bowl, beat the eggs with a little salt and pepper.
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Heat oil in a pan over medium heat. Add the eggs and scramble until just barely set, then transfer to the same bowl. Set aside.
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In the same pan, add the canned tomatoes, breaking them up into bite-sized pieces with your spatula. Stir in the baking powder and sugar, then season with soy sauce, oyster sauce, garlic powder, and scallion whites. Add salt to taste, if needed.
The baking powder and sugar help balance out the canned tomato's acidity. Feel free to add more sugar to taste, but don't add more baking powder (too much can leave a bitter aftertaste). -
Return the scrambled eggs to the pan and stir to combine with the sauce.
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Turn off the heat. Stir in the sesame oil, and garnish with the scallion greens.
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To serve, add the cooked rice directly to the pan, or spoon the tomato egg over rice in a bowl. Mix and enjoy!
