Tomatoes and eggs (西红柿炒鸡蛋) are such a classic combination in this simple but tasty traditional Chinese dish. I actually didn’t grow up eating a whole lot of this, as it’s actually a dish that’s more popular in the mainland (and I grew up with Guangzhou/Canton region cuisine), but I have often heard of it, and my mom did sometimes make a variation on this. She would stir-fry the tomatoes and pour it over eggs that were fried over-easy, and serve it with ham and rice.
It may seem like an odd combination, but the velvetiness of the tomatoes works really well with the creaminess of the eggs. The natural sweetness of the tomatoes also helps balanced the seasoned eggs. This dish is so easy to make, is super healthy and won’t chew away at your wallet, especially when you’re buying fresh ripe tomatoes at the peak of its season (right now!). It was certainly a great way for me to use up my overripe tomatoes. For a more refined version, you can always blanch and peel the skins off the tomatoes, but I’m not too picky. Find the recipe at Rasa Malaysia.