Classic Stir-fry Tomato Eggs

I used to dislike Tomato Eggs even tho' at that time I haven't try this dish before. It was because I was not a big fan of tomato nor ketchup. My prejudice thought turned 360° after I ate my Kam Mo's (aunty) homecooked Tomato Eggs. It was really appetizing. I could eat a whole bowl of rice with it. That was 4-5 years back.

Recently I tried recreating this dish again. My first 2 attempts were unsuccessful. My eggs were overcooked on 1st attempt and 2nd attempt, my gravy was too watery. I truly believed in practice makes perfect. And with failures, you gained knowledge.

So, with the experiences from my 2 unsuccessful attempts (and a brave heart) , I tried recreating this dish again. And voila, third's a charm! Finally I managed to cook a smooth~licious Tomato Eggs.

These eggs were really smooth and the gravy was just on point - not too dry nor watery. The taste... oh, it was yummylicious! This dish is most suitable for children because of the sourness and sweetness which is so enticing it elevates their appetite (and mine too!).

If you are planning to get this dish right on first attempt, things to note are:
-Make sure not to overcooked it. Dish it up when it's about 70% cooked.

- The way you cut the tomatoes play a big role in this dish. I found that by cutting it into bited-size (like diagram shown on the right), the tomatoes are able to soften in an ideal time.

Hope you'll enjoy my recipe!

Prep Time  : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Serves       : 2 - 3 pax

3 large eggs
1/4 tsp salt
1/8 tsp white pepper
1 tsp tapioca starch + 1 Tbsp water

2 tomatoes
1/2 onion (cut into vertical slices of desired size)
2 Tbsp tomato ketchup
1 tsp sugar or to taste (depending on the ketchup used)
1 tsp fish sauce
1 tsp chicken stock granules
100ml water
A dash of monosodium glutamate

Thickening (Combined)
2 tsp tapioca starch
1 1/2 Tbsp water

1. In a medium bowl, beat eggs well with salt, white pepper and the slurry mixture (1 tsp tapioca starch + 1 Tbsp water). Set aside.

2. Heat a tablespoon of vegetable oil in a wok on high heat. Stir-fry the eggs until it is about 70% cooked. It takes less than a minute. Dish it up and set aside.

3. In the same wok, heat a tablespoon of vegetable oil on high heat. Add in the onions and cooked untill fragrant. Add in the tomatoes, give it a few stir-fry and then add in water, follow by the rest of the ingredients. Bring to a boil.

4. Turn the heat to medium high and close the lid. Let it cook for approx. 1 - 2 minutes, or until the tomatoes are soften to your liking.

5. Lastly add in the pre-cooked eggs, give it a few good stir-fry and thicken up with starch mixture.

● The slurry mixture will make the eggs really smooth.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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