10-min Breakfast: Chinese Tomato Eggs

For when you want a savory, warm breakfast but don't want to spend too much time cooking in the morning

This dish takes 10 minutes and uses ingredients you may already have. I love it over rice, but it’s just as good on its own. You’re getting protein from the eggs and vitamin A, vitamin C, and fiber from the tomatoes. Bonus: it’s delicious.

Ingredients:

• 2 eggs

• Salt, to taste

• White pepper, to taste

• Oil for cooking

• A small knob of ginger, thinly sliced or minced

• 3 Roma tomatoes, quartered

• 1 tbsp ketchup

• ½ tbsp oyster sauce

• 3 tbsp water

• Green onions, for topping

• Cooked white or brown rice, for serving

Instructions:

1. In a bowl, whisk together the eggs with a pinch of salt and white pepper.

2. Heat a little oil in a pan over medium heat. Add the eggs and scramble gently until just slightly runny – don’t cook them all the way. Remove from the pan and set aside.

3. In the same pan, add a little more oil and toss in the ginger. Once fragrant, add the chopped Roma tomatoes and cook for 2–3 minutes.

4. Season the tomatoes with a pinch of salt, then stir in the ketchup, oyster sauce, and water. Let everything simmer until the tomatoes soften, about 3–4 minutes.

5. Add the eggs back into the pan and gently stir everything together until the eggs are fully cooked, about another minute.

6. Serve warm over rice and top with chopped green onions.

You can find easy recipes like this in my cookbook So Easy So Good (30% off on Amazon and Target for a limited time, but available at all major retailers)