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Tomato Fried Eggs might not fit the exotic stereotype of Chinese food, but this one is an absolute staple in China! For many home cooks, this dish is the first they will learn.
The not so secret secret ingredient is ketchup. A lot of restaurants and home cooks use it – it’s nothing to be ashamed of – especially, if you make it yourself! I came up with a „Chinese Ketchup“ that is designed to go with Tomato Fried Eggs but will also be a great and novel way to enjoy fries! Feel free to just go bonkers with the recipe and create your very own style of ketchup too!
[There is also a video of this recipe, if you prefer the visuals]
**Ingredients: Chinese Ketchup**
* 2 Tbsp vegetable oil
* 1/2 thumb ginger
* 2-3 cloves garlic
* 2 spring onions, white parts
* 1+1/2 tsp doubanjiang (fermenterd chili + bean paste)
* a few cracks of white pepper
* 1 tsp chili flakes
* 3/4 tsp 5 spice powder
* 2 tsp sesame oil
* 200g white rice vinegar
* 200g tomato paste
* 200g brown sugar
* 200g tomato purée
* 1/2 tsp salt
* 1 Tbsp Chinese cooking wine
* 1 clove
* 1/4 star anise
* 1/2 tsp glorious msg
**Ingredients: Tomato Fried Eggs**
* oil for frying
* 2 eggs
* a dash of salt
* a dash of Chinese cooking wine
* 2 tomatos, cut into sixths
* 1 spring onion, sliced and separated into green and white
* 2 Tbsp water
* 2 Tbsp DIY Chinese ketchup
**Method: DIY Chinese Ketchup**
1. In a medium saucepan on medium high, fry ginger, garlic and spring onions until fragrant.
2. Add doubanjiang, white pepper, chili flakes, five spice powder and sesame oil. Stir-fry for 30 seconds.
3. Deglaze with white rice vinegar, add tomato paste and brown sugar. Stir to combine.
4. Add tomato purée, salt, Chinese cooking wine, clove, star anise, msg (optional). Stir to combine.
5. Simmer to reduce for 20-30 mintes, until sauce has the consistency of… ketchup. I like to cover with a colander, so steam can escape but splatter is reduced. Stir occasionally to prevent from burning.
6. Transfer to a blender and purée.
7. Force through fine mesh strainer by stirring. This might take a minute or two.
8. Transfer to a sealable container of choice. I like squeeze bottles. Will keep in the fridge for 3-4 weeks.
**Method: Tomato Fried Eggs**
1. Combine egg, salt, and cooking wine.
2. In a wok on medium high, heat 2 Tbsp of oil and scramble-fry egg mixture until barely cooked and still tender. Should take 20-30 seconds. Remove egg and set aside.
3. Add 2 Tbsp of oil and fry white parts of spring onion.
4. Add tomato, sliced into wedges until slightly tender, around 5 minutes. Add 2 Tbsp of water if needed.
5. Add 2 Tbsp of DIY Chinese ketchup and stir well.
6. Return egg and stir well. Tranfer to plate and garnish with green part of spring onion.
7. Enjoy and share!
Spicey Ricey
Yummy :: Culinary :: Recipe