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Tomato Eggs

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Tomato Eggs is a homey Chinese dish of stir-fried eggs and tomatoes. This recipe is so easy and quick, takes only 15 mins to dinner table. It's delicious and goes well with rice or noodles.

Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes from prep to dinner table.

Tomato eggs with scrambled eggs and tomato, ready to serve.

Chinese Stir-Fried Eggs and Tomatoes

Tomato Eggs is a humble Chinese recipe that is often served at home. Called 蕃茄炒蛋 or 西红柿炒蛋, tomatoes and eggs stir-fry are very popular in China and Taiwan.

To make the dish. you need a few basic ingredients such as eggs, tomatoes, salt, sugar, sesame oil and white pepper. It is basically scrambled eggs with tomatoes, stir-fried in a wok, with a red tomato sauce.

Tomato egg sauce and scrambled eggs in a bowl, ready to be served.

Tips on How to Cook Tomato Eggs?

As simple as it sounds, this recipe is hard to master. I have tasted many recipes that are not properly cooked; the dish is either too runny, watery, or simply overcooked.

Perfect scrambled eggs for tomato eggs.

  • To make perfect scrambled eggs, you have to keep stirring the beaten egg in a back and forth motion, using a spatula. This will ensure that the eggs will form into nice and chunky pieces, just like the picture above.
  • Timing is important as you don’t want runny eggs or overcooked eggs. As soon as the scrambled eggs are set, turn off the heat and set side.
  • Use juicy and ripe tomatoes. I recommend Campari tomatoes as they are juicier, sweeter and less acidic.
  • Combine the scrambled eggs and the red tomato sauce. Do not overcook.

Ripe tomatoes in the wok for Chinese tomato and eggs stir-fry.

This is a great Chinese recipe that you should add to your cooking repertoire. It’s very easy and quick to make, and absolutely wholesome, nutritious and perfect with rice or noodles. Below is my easy recipe, please try it out.

Stir-fried tomato and eggs in a wok.

What Dishes to Serve with this Recipe?

This meal is best served with steamed rice. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.

Menu and Meal Ideas

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Tomato Eggs Recipe

Tomato Eggs (西红柿炒蛋) is a homey Chinese dish of stir-fried eggs and tomatoes. This recipe is so easy and quick, takes only 15 mins to dinner table. It's delicious and goes well with rice or noodles.

Course Side Dish
Cuisine Chinese
Keyword Tomato Eggs
Prep Time
Cook Time
Total Time
Servings 4 people
Calories 174 kcal
Author

Ingredients

  • 4 large eggs
  • 1/2 scant teaspoon salt
  • 1/4 teaspoon sesame oil
  • 1 teaspoon Shaoxing wine, optional
  • 3 dashes ground white pepper
  • 3 tablespoons cooking oil
  • 8 oz. fresh tomato, cut into thin wedges
  • 1 teaspoon sugar
  • 2 tablespoons water

Instructions

  1. Break the eggs into a bowl and use a pair of chopsticks or a fork to beat the eggs. Add salt, sesame oil, Shaoxing wine and ground white pepper. Beat and stir to mix well. 

  2. 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.

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

Nutrition Facts
Tomato Eggs Recipe
Amount Per Serving (4 people)
Calories 174 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 163mg 54%
Sodium 114mg 5%
Potassium 195mg 6%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 6g 12%
Vitamin A 14.2%
Vitamin C 9.4%
Calcium 3%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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76 COMMENTS... read them below or add one

      • 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.

        Reply

  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! :)

    Reply

  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.

    Reply

  5. 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 :)

    Reply

    • 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

      Reply

  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!)

    Reply

  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.

    Reply

  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! ;)

    Reply

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

    Reply

  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.

    Reply

  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. :)

    Reply

  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. :-)

    Reply

  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.

    Reply

  22. 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” ?

    Reply

  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.

    Reply

  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 :)

    Reply

  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. =)

    Reply

  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

    Reply

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

    Reply

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

    Reply

  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?

    Reply

  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

    Reply

  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!

    Reply

  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!

    Reply

  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.

    Reply

  40. I often eat eggs for lunch and this fabulous recipe would be a delicious way to shake up my routine!! I’d also be happy with it for a meatless dinner! So yummy!

    Reply

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