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You are here:Home  /  Recipes  /  Chinese Recipes  /  Tomato Eggs

Tomato Eggs

April 8, 2009 73 Comments
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Tomato Eggs - the easiest and yummiest eggs ever. Takes 10 minutes, get the recipe now | rasamalaysia.com

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

(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 | rasamalaysia.com

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 | rasamalaysia.com

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 | rasamalaysia.com

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Tomato Eggs Recipe

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

Ingredients

  • 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

Instructions

  1. 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.
  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. 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.

Recipe Notes

If you like your eggs extra flavorful, add 1/4 teaspoon oyster sauce when you season the eggs.

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73 COMMENTS... read them below or add one

  1. lisaiscooking

    April 8, 2009 at 10:00 AM

    This sounds delicious. What would you serve with it?

    Reply
    • Rasa Malaysia

      April 8, 2009 at 11:00 PM

      Lisaiscooking – check out June and Steph’s complementary suggestions

      Reply
      • Leo

        September 11, 2012 at 9:33 AM

        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. steph

    April 8, 2009 at 12:32 PM

    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
    • Rasa Malaysia

      April 8, 2009 at 10:57 PM

      Steph – tomato eggs with corn kernels and green peas sounds like complete nutrition a person needs. Healthy!

      Reply
  3. calvaryzone

    April 8, 2009 at 5:18 PM

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

    Reply
    • Rasa Malaysia

      April 8, 2009 at 11:10 PM

      Calvaryzone – I sure hope there are plenty of ideas what to do with your fridge’s content here :)

      Reply
  4. Craft Passion

    April 8, 2009 at 7:57 PM

    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
    • Rasa Malaysia

      April 8, 2009 at 10:54 PM

      Craft Passion – enjoy!

      Reply
  5. June Ong

    April 8, 2009 at 9:22 PM

    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
    • Nean

      January 4, 2016 at 11:34 PM

      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
  6. Yin

    April 8, 2009 at 9:29 PM

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

    Reply
    • Rasa Malaysia

      April 8, 2009 at 10:51 PM

      Yin – I believed my first dish also involved eggs and they didn’t turn too good if my memory serves right ;p

      Reply
  7. Piegirl

    April 8, 2009 at 10:09 PM

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

    Reply
    • Rasa Malaysia

      April 8, 2009 at 10:46 PM

      Piegirl – you’re most welcome!

      Reply
  8. keropokman

    April 8, 2009 at 10:10 PM

    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
    • Rasa Malaysia

      April 8, 2009 at 10:46 PM

      Keropokman – thanks for the idea of adding prawns to the tomato eggs. You know how I love prawns :)

      Reply
  9. tigerfish

    April 8, 2009 at 11:35 PM

    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
    • Rasa Malaysia

      April 9, 2009 at 4:17 PM

      Tigerfish – I wish my parents were still here to read it :(

      Reply
  10. noobcook

    April 8, 2009 at 11:35 PM

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

    Reply
  11. lk

    April 9, 2009 at 12:28 AM

    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
    • Rasa Malaysia

      April 9, 2009 at 4:13 PM

      LK – kam siah! I am asking my family to save and mail me a copy.

      Reply
  12. June Ong

    April 9, 2009 at 1:56 AM

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

    Reply
    • Rasa Malaysia

      April 9, 2009 at 4:11 PM

      June Ong – agreed!

      Reply
  13. Farina

    April 9, 2009 at 8:01 AM

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

    Reply
    • Rasa Malaysia

      April 9, 2009 at 4:07 PM

      Farina – you don’t know what you’ve been missing :)

      Reply
  14. Justine

    April 12, 2009 at 6:55 AM

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

    Reply
    • Rasa Malaysia

      April 13, 2009 at 1:24 PM

      Justine – I am planning one. It may take a while as I juggle around some projects.

      Reply
      • Justine

        April 14, 2009 at 5:00 AM

        Thanks a lot. Hope to get it soon
        (.^^.)
        May I sak about is there any recipe for vegetarian??

        Reply
        • Rasa Malaysia

          April 14, 2009 at 4:59 PM

          Justine – I don’t think I’d be a good source for vegeterian recipes, ever. But there are some dishes I would love conjure up in my kitchen some day.

          Reply
  15. purplerose

    April 13, 2009 at 1:28 PM

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

    Reply
  16. Shavedicesundays

    April 14, 2009 at 10:47 AM

    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
    • Rasa Malaysia

      April 14, 2009 at 5:06 PM

      Shavedicesundays – thanks for the compliments. Ginger never crossed my mind on this one ;P

      Reply
  17. pegs

    April 15, 2009 at 1:36 AM

    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
    • Rasa Malaysia

      April 15, 2009 at 4:51 PM

      Pegs – macaroni…hmmm, sounds really interesting. Sure, why not?

      Reply
  18. Dee

    April 15, 2009 at 5:36 AM

    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
    • Rasa Malaysia

      April 15, 2009 at 4:49 PM

      Dee – great that you and your family loves the eggs. So simple, cheap, and pack with nutrition.

      Reply
  19. littlebearskitchen

    April 15, 2009 at 12:04 PM

    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. :)

    Reply
    • Rasa Malaysia

      April 15, 2009 at 4:45 PM

      Littlebear – glad that you love the recipe. :)

      Reply
  20. Jill

    April 15, 2009 at 12:48 PM

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

    Reply
    • Rasa Malaysia

      April 15, 2009 at 4:45 PM

      Hi Jill – yes, some people like adding ketchup. It’s all great, it’s a personal preference.

      Reply
  21. sugarlens

    April 17, 2009 at 6:56 AM

    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
    • Rasa Malaysia

      April 17, 2009 at 6:03 PM

      Sugarlens – thanks for trying my method. I am so glad you enjoyed.

      Reply
  22. foodieBear

    April 17, 2009 at 11:48 PM

    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
    • Rasa Malaysia

      April 19, 2009 at 3:59 PM

      foodieBear – thanks for the compliments. I haven’t watched the movie yet? The title of it sounds like a show about cooking. Is it good?

      Reply
      • foodieBear

        April 21, 2009 at 1:23 AM

        Yes ! It’s a heart-warming story about cooking and 蕃茄炒蛋 was the main “character” among all the dishes that was featured :) I will recommend it to anyone who loves food to watch this movie.

        Here is the link that comes with a trailer:
        http://asianmediawiki.com/Flavor_of_Happiness

        Enjoy!

        Reply
        • Rasa Malaysia

          April 21, 2009 at 2:53 PM

          Thank you for sharing the trailer link. Surely will keep an eye on this DVD next time I’m at the stores.

          Reply
          • foodieBear

            April 23, 2009 at 4:55 AM

            While you’re at it, maybe you can look out for this Japanese drama call “Osen” which is about traditional Japanese food ^o^ quite interesting~

            Reply
            • Rasa Malaysia

              April 23, 2009 at 6:51 PM

              OK, but I need to make sure there’s chinese or english subtitles. It’s not easy to find them here.

              Reply
  23. Ash

    April 19, 2009 at 1:41 AM

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

    Reply
    • Rasa Malaysia

      April 19, 2009 at 4:06 PM

      Ash – thin slices of mushrooms would go quite well with this recipe :)

      Reply
  24. Steve

    April 23, 2009 at 10:23 AM

    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
    • Rasa Malaysia

      April 23, 2009 at 6:47 PM

      Thank you. Nice of you to leave a comment. I am glad you enjoyed the tomato eggs recipe. Hope there’s more here for your future references.

      Reply
  25. Kim

    August 3, 2009 at 3:45 AM

    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
    • Rasa Malaysia

      August 4, 2009 at 8:47 AM

      Kim – yes, correct, I also cook my tomato eggs like that sometimes, either way is fine. :)

      Reply
  26. Jennifer

    November 22, 2009 at 9:47 PM

    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. Lychee

    February 24, 2010 at 2:04 AM

    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. Larry

    April 1, 2010 at 3:38 AM

    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. Miranda

    October 16, 2010 at 1:58 AM

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

    Reply
  30. Alaina

    April 16, 2011 at 11:20 AM

    Approximately how many tomatoes is 8 oz of tomatoes?

    Reply
  31. cdb

    October 20, 2011 at 6:50 PM

    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.

    http://closetdomesticbunny.blogspot.com/2011/08/chinese-tomatoes-eggs.html

    Reply
  32. Jake

    November 17, 2011 at 7:20 PM

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

    Reply
  33. интересные статьи

    December 25, 2011 at 1:30 PM

    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.

    Reply
  34. Doc

    April 12, 2013 at 6:19 PM

    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
    • Rasa Malaysia

      April 12, 2013 at 10:06 PM

      Yes, you can caramelize the onion first before putting the tomatoes.

      Reply
  35. Immie

    May 6, 2013 at 1:27 PM

    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. Kae

    May 19, 2013 at 11:18 AM

    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. Mark

    January 23, 2014 at 5:17 AM

    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. Suanne

    October 1, 2016 at 4:38 PM

    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
    • Rasa Malaysia

      October 2, 2016 at 10:46 AM

      Thanks for trying my tomato eggs recipe. Yes some tamatoes are watery than the others.

      Reply
  39. Jennifer Ng

    January 26, 2019 at 6:10 PM

    Love this dish and wonder why my mom never made it while I was growing up. Thanks for the recipe!

    Reply
    • Rasa Malaysia

      January 26, 2019 at 11:03 PM

      Thanks for trying the tomato eggs recipe.

      Reply

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