Tomatoes with Egg – Xi Hong Shi Chao Dan

Ingredients for 2 servings:

• 4 m.-sized tomatoes
• 1 spring onion(s)
• 3 m.-sized eggs
• 4 g chicken stock powder
• 1 pinch(s) black pepper, from the mill
• 1 tsp, leveled chili flakes
• 1 pinch(s) five-spice powder
• 1 tbsp sugar
• 4 tbsp palm oil, premium quality, alternatively sunflower oil
• n. B. Spring onion(s), cut into strips
• e.g. sesame
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

a wonderful side dish or with warm baguette a filling snack

Wash the tomatoes and remove the stems. Peel them, quarter them lengthwise, and remove the green core and seeds. Cut the quarters crosswise into thirds. Wash the spring onions, removing any wilted leaves and roots. Cut the white and light green parts into approximately 6 cm long pieces, halve them lengthwise, and cut the halves lengthwise into thin strips. Crack the eggs into a sufficiently large container, add half of the chicken stock, pepper, chili flakes, and five-spice powder, and whisk until smooth. Heat 2 tablespoons of palm oil in a wok. Add the eggs and let them set. Roughly chop them and fry until the eggs are set. Remove from the wok. Add the remaining palm oil to the wok, heat, and briefly fry the light green parts of the spring onions. Remove from the wok to garnish. Add the tomato pieces and the remaining spring onions and stir-fry over high heat for 1 minute. Sprinkle the sugar and the remaining chicken stock over the mixture. Add the eggs and stir briefly. Arrange the eggs and tomatoes on a serving plate, garnish, and serve warm.