Xihongshi Chao Jidan (stir-fried tomato and eggs) is a simple and quick comfort food from China. It can be used as an easy to throw together weeknight meal or as an additional entree to a multicourse meal. I enjoy diced tomatoes in omelets and this dish brings those flavors together in an exceptional way. The sprinkling of sugar onto the tomatoes helps counteract the acidity without over-sweetening the eggs. These stir-fried eggs have definitely become a new favorite of mine.
The key to this dish, as many Chinese stir-fry recipes, is to make sure the wok is nice and hot. The ingredients are meant to be cooked at a high heat and tossed together quickly. With lower temperatures, the eggs and tomatoes are more likely to become a sticky mess. Cook the tomatoes until just softened, but not breaking down, to add some moisture to the eggs.