If you’ve ever eaten a lunch box in Taiwan, then you have had scrambled eggs and tomato (番茄炒蛋) before. There’s something strangely comforting about this easy to make side dish. And the best part, it’s not just for breakfast! Eaten at lunch or dinner, this protein packed dish is an fast and delicious recipe to add to your arsenal.

Scrambled eggs have been eaten in China for thousands of years but cooking them with tomatoes is a modern, Western influence. Western restaurants began to appear in China during the late Qing Dynasty and early Republican era which was when Chinese people began to experiment putting tomatoes into their dishes. This was particularly prominent around Shanghai which was the most cosmopolitan Chinese city at the time. In the 1920s and 1930s, stir-fried tomato and scrambled eggs was sold at restaurants. It was around the 1940s that records of the home-cooked style stir-fried tomato and scrambled egg dish emerged.

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