Stir-fried tomato and scrambled eggs facts for kids
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| Place of origin | China |
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| Serving temperature | Hot |
| Main ingredients | Egg, tomato, salt, sugar, oil |
| Stir-fried tomato and scrambled eggs | |||||||||||
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| Chinese | 番茄炒蛋 | ||||||||||
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| Alternative Chinese name | |||||||||||
| Simplified Chinese | 西红柿炒鸡蛋 | ||||||||||
| Traditional Chinese | 西紅柿炒雞蛋 | ||||||||||
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Stir-fried tomato and scrambled eggs (also known as Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a super popular and yummy dish from China. People usually eat it as a main meal. It's really easy to make, which is why it's a favorite in school cafeterias!
A similar dish called Shakshouka is eaten in the Middle East. It's also a main dish there. In the Philippines, a version called ginisang kamatis at itlog is often eaten for breakfast with garlic fried rice or in a sandwich.
How This Dish Started
Scrambled eggs have been a part of Chinese cooking for thousands of years. But adding tomatoes to them is a newer idea! It happened when Chinese and Western cooking styles started to mix.
Western restaurants began to use tomatoes in China during the late Qing dynasty and early Republican era. This made Chinese people curious to try tomatoes in their own dishes. This was especially true in Shanghai, which was a very modern city at that time.
In the 1920s and 1930s, you could find stir-fried tomato and scrambled eggs in restaurants. By the 1940s, people started cooking this dish at home too.
How to Make It
Making this dish is quite simple! First, the eggs are scrambled. They are usually cooked into large pieces and then taken out of the pan.
Next, the tomatoes are cut into wedges. They are stir-fried until they become soft. Then, the scrambled eggs are put back into the pan with the tomatoes. The eggs and tomatoes are stirred together until everything is mixed well and cooked perfectly.
Another way to make it is to fry the tomatoes first for about a minute and add some salt. The eggs are added last, and the dish is cooked until it tastes just right.
