Tomato Eggs

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now |


I just tried this recipe tonight, can’t believe what a difference it makes!
by ,
April 8, 2009


I just tried this recipe tonight, can’t believe what a difference it makes!

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now |

Tomato Eggs

Tomato Eggs – the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now


4 large eggs
8 oz. fresh tomato (cut into thin wedges)
1 teaspoon shaoxing wine (optional)
1/2 teaspoon salt
3 dashes white pepper powder
1 teaspoon sugar
2 tablespoons water
1/4 teaspoon sesame oil
3 tablespoons cooking oil
Some chopped scallions

Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, shaoxing wine, white pepper powder, and lightly beat to blend well. Set aside.

Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.

Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now |

(Chinese recipes, prepare authentic Chinese food now!)

Tomato eggs is a popular Chinese recipe–a humble dish that is often served at home. Called 蕃茄炒蛋 or 西红柿炒蛋 in China, tomato eggs is basically egg omelet with tomatoes. As simple as it sounds, tomato eggs is hard to master. I have seen many tomato eggs that are not properly cooked–too runny, watery, or simply overcooked.

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now |

The good news is that I am going to share with you my tomato eggs recipe and the easy way to prepare this Chinese dish. It takes only a few ingredients: eggs, tomatoes, salt and sugar for flavoring, and chopped scallions for garnishing.

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now |

Tomato eggs is a great Chinese recipe that you should add to your cooking repertoire. I love it very much. Below is my tomato eggs recipe, try it out and happy cooking!

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now |


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  1. This sounds delicious. What would you serve with it?

    • Lisaiscooking – check out June and Steph’s complementary suggestions

      • Great recipe. I’ve had different versions of this that friend’s have cooked but never learned how to cook it myself. I like this recipe, especially with the sesame oil and the Shaoxing wine. I’m going to check out your other recipes now. One minor note about this recipe: the scallions are missing in the ingredient list.

  2. thanks for sharing this recipe! i have been looking for this for a long time… i used to eat this with corn kernels and green peas! :)

  3. thanks for the recipe.
    now i know what to do with those tomatoes in my fridge.

  4. Woops, after watching your cooking method, I realised that how silly I am for this while to just pour tomato source into the egg and stir fried :p Ok, will try this out over the weekend. Thanks for the great recipe and method for such a wonderful dish that everybody loves.

  5. June Ong says:

    I am reminded of my tours around China. Wherever the tour bus stopped for lunch/dinner, a big plate of tomatoes fried with eggs would be among the 6-8 dishes on the table. This simple, humble dish made a refreshing change from the usual oily food there.

    lisaiscooking – this dish looks good with rice, porridge and bread :)

    • My husband introduced me (Anglo) to this while visiting his hometown – Hong Kong. I love the simple yet flavourful tastes. So simple yet so tasty, will have to try this on our daughter to get her to like toms

  6. ♥ The first dish I ever learned to make. This is the Chinese equivalent of comfort food.

  7. I love 蕃茄炒蛋! Thanks for showing us how to do it right!

  8. We eat this ALL THE TIME in our home. We never seem to get sick of it too. Some days when we have prawns in the fridge, we add it in too.

    (btw, we kinda found out why so many people like this dish or get addicted to it. Tomatoes have lots of natural MSG in it. That’s why it’s so tasty!)

  9. Though a simple dish, there are many tricks to make it the perfect 蕃茄炒蛋. Yummy. Another home-cook’s (me) favorite.

    P.S A really well-written article in KW Chinese paper :D …a nice big pretty smile too.

  10. Got to try it one day, love simple yet tasty home cooked food such as this =)

  11. This is a simple yet delicious and nutritious meal for my family. I also cooked the same dish based on tips from “So Far 苏 Good” cooking show. But your dish looks so great! Hey, I am ready with my rice now, dun mind to serve me some tomato eggs please?

    P/S: Congrats for being featured on Kwong Wah Yit Poh 光华日报! Kong Hee! ;)

  12. June Ong says:

    Just adding one more tip. Eggs from ‘kampung’ chicken cost a lot more but they are very tasty in omelettes, especially the yolk.

  13. You know what? Iv never seen or had this dish. Sounds yummy!

  14. where can i find your’s recipe in chinese languange?
    becouse of my mother wanted.

  15. purplerose says:

    very simple,quick & easy egg recipe..satisfying!served with steamy white rice :) nyummy!

  16. You make it look so beautiful! I like your blog and am wading through all of the good stuff you have on here. I’m glad you left out the ginger on this one. My MIL puts so much ginger in it that it just overwhelms it.

  17. Hey, thanks for sharing this! this is the kinda tomato eggs i was looking for all these while.
    And guess what, i ran out of rice hence i ate it with macaroni, it was surprisingly good. :)

  18. Just cooked this dish for dinner tonite using yr recipe. It turned out great and my family loves it! Thanks for sharing this recipe and looking forward to more of such delicious recipes on your blog. :-)

  19. I love your recipe version of tomato eggs! I will be making this again in the near future. I hope you don’t mind, but I linked to your site from mine. :)

  20. love your site and 蕃茄炒蛋 is a family fave, I like to add ketchup to mine. so yummy

  21. Thanks for the recipe! I have been cooking Tomato Eggs for ages, and I just found out that I’ve been doing it wrong all along. I would cook the tomato wedges first, and then add the eggs!

    I cooked it exactly your way yesterday and it turned out, not only extra delicious, but very pretty too.

  22. foodieBear says:

    Nice..! Just when I was about to look for a 蕃茄炒蛋 recipe, I stumble onto your page and found this :) Thanks for posting this. Great pic!

    Hm.. by any chance you have watched the jap movie “Flavor of Happiness” ?

  23. Love this recipe! Sometimes I put mushrooms in with mine as well. Thanks!

  24. Thank you for this recipe.

    I have been looking for a good Eggs & Tomatoes recipe for a while (there are about a million variations available online) and this one is absolutely perfect, and even more perfect when served with rice & some soy sauce.

  25. My Thai-Chinese grandmother used to make a tomato-egg dish like this all the time, but she would fry the tomatoes first, seasoned with oyster sauce, sugar and salt, until the water in the tomatoes had come out and evaporated, then crack an egg or two into it, and fold the tomato over it without much stirring for another minute or two. It would be another vegetable dish in a meal, but for me, it’s my favourite comfort food just served with rice :)

  26. Love that you’re bringing all my mother’s comfort food recipes to English. Whenever I ask my mother to translate her Chinese recipes (which are all done by approximation) to English, it usually seems to translate poorly to me. I’m glad to finally have something to follow.

    I’m curious if you’d made (or have recipes ) of creamy corn soup or omurice or zongzi or other sorts of comfort foods. =)

    I’d also like to add if you ever publish a cooking book with the recipes off your website, I would buy it. =)

  27. Thank you for the recipe. i tried to make eggs and tomatoes , but they were not perfect. I guess I missed sesame oil. Perfect recipe

  28. Many thanks for this, it looks yummy! I keep my own chickens and am always looking for new ways to cook the eggs.

  29. Wow. Stumbled across this looking for recipes to make with tomatoes. Was absolutely delicious! Thank you for providing it.

  30. Approximately how many tomatoes is 8 oz of tomatoes?

  31. I loveeeeee this dish! The easiest, yet most heartwarming dish to eat.

    A tip for those who’ve failed, make sure your oil is sizzling hot before pouring the egg. Then when it comes to cooking the tomatoes, medium-to-low heat is best. See my blog post for the step-by-step pics.

  32. This looks great! I’m going to give it a try!

  33. Hi there, I found your website by the use of Google at the same time as looking for a similar matter, your website came up, it looks great. I have bookmarked it in my google bookmarks.

  34. Hey, thanks for the guidance. I’ve always cooked mine too runny or too raw. Now I have a question, I usually use regular onions instead of green onions to cook this. Would it be best to cook it before putting tomatos in?

  35. I just tried this recipe tonight, can’t believe what a difference it makes! I never got ‘taught’ how to cook it, i usually stir in eggs after tomatoes and it never taste that great. You’re a genius! Thank you so much

  36. I had this as a side dish at a tea shop the other day and it was the first thing I finished eating. This looks EXACTLY like the version I had and I’m running out to the store right now to get fresh tomatoes to make it!

  37. I have traveled to China for years. This is always one of my favorite dishes on the table. This one and a sweet and spicy eggplant! Serve with an ice cold Tsingtao!

  38. Made this for my husband and myself and was so impressed with how good it was. Just way better than the sum of it’s parts. It was the first time making it and the only advice I have is to base how much water you use on how liquid filled your tomatoes are. I had to cook off some excess fluid on one batch. This dish has become one that I crave. Thankyou for sharing it.

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