Stir-fried tomato and scrambled eggs

Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China.[1][2][3][4][5][6][7][8][9][10] It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens.

Stir-fried tomato and scrambled eggs
Place of originChina
Serving temperatureHot
Main ingredientsEgg, tomato, salt, sugar, oil
Stir-fried tomato and scrambled eggs
Chinese番茄炒蛋
Alternative Chinese name
Simplified Chinese西红柿炒鸡蛋
Traditional Chinese西紅柿炒雞蛋

Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East. The dish is also considered a main dish in various parts in the Arab world.

A version of this dish, called ginisang kamatis at itlog, is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal. [11]

History

Scrambled eggs have been eaten in China for thousands of years but cooking them with tomatoes is a modern, Western influence. Western restaurants began to appear in China during the late Qing Dynasty and early Republican era which was when Chinese people began to experiment putting tomatoes into their dishes. This was particularly prominent around Shanghai which was the most cosmopolitan Chinese city at the time. In the 1920s and 1930s, stir-fried tomato and scrambled eggs was sold at restaurants. It was around the 1940s that records of the home-cooked style stir-fried tomato and scrambled egg dish emerged.[12]

Preparation
Cooking the dish

Scramble eggs (usually into large curds) and set aside. Stir fry wedged tomatoes til tender and put the eggs back into the heat together with the tomatoes. Stir till both eggs and tomatoes are done.

Alternatively, tomatoes are fried first for about a minute, then salt is added, and eggs are added last. The dish is cooked until eggs are done.[10]

See also

References
  1. Lam, Francis (2017-02-02). "The Stir-Fried Tomatoes and Eggs My Chinese Mother Made (Published 2017)". The New York Times. ISSN 0362-4331. Retrieved 2020-10-24.
  2. "西红柿炒鸡蛋的做法_西红柿炒鸡蛋怎么做[图解]_家常菜谱". Ttmeishi.com. Retrieved 2011-12-08.
  3. "西红柿炒鸡蛋_居家美食坊_百度空间". Hi.baidu.com. 2006-11-10. Retrieved 2011-12-08.
  4. "西红柿炒鸡蛋的做法 - 文静的厨房 - 心食谱". Xinshipu.com. Retrieved 2011-12-08.
  5. "番茄炒蛋的热量，番茄炒蛋减肥 - 薄荷食物库". Boohee.com. 2008-12-06. Retrieved 2011-12-08.
  6. "做好番茄炒蛋的四大要点(图)_美食频道_新华网". News.xinhuanet.com. Retrieved 2011-12-08.
  7. 2011-11-12 07:54:01 (2011-11-12). "Î÷ºìÊÁ³´¼¦µ°¾Å´óÉñÆ湦Ч - ʳÁÆÓªÑø - 21CN.COM". Life.21cn.com. Retrieved 2011-12-08.CS1 maint: numeric names: authors list (link)
  8. "西红柿炒鸡蛋的做法". Jiujiuba.com. Retrieved 2011-12-08.
  9. "【图】西红柿炒鸡蛋的做法_西红柿炒鸡蛋怎么做 - COOKPAD菜谱网". Cookpad.org. 2011-11-30. Retrieved 2011-12-08.
  10. AsianCookingMom (18 January 2020). "Stir-fried Tomatoes and Scrambled Eggs (番茄炒蛋)". Asian Cooking Mom. Retrieved 25 February 2020.
  11. "Ginisang Kamatis at Itlog". Overseas Pinoy Cooking. 2018-10-15. Retrieved 2020-01-26.
  12. "History of the Tomato in Italy and China: Tracing the Role of Tomatoes in Italian and Chinese Cooking – Noodles on the Silk Road". Retrieved 2020-08-10.
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