Stir-Fried Tomato and Egg

When tomatoes first arrived in China, they were initially named ‘foreign eggplants’ and met with thinly veiled scepticism. They eventually made their way into someone’s wok, along with scrambled eggs and spring onion (scallion), and so stir-fried tomato and egg (蕃茄炒蛋) found its way into many homes in China.

Eating tender, fluffy eggs with umami-laden tomato isn’t too different from eating scrambled eggs with tomato sauce (ketchup) in the morning. This dish may not seem particularly