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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.
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.
- 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.
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.
How Many Calories per Serving?
This recipe is only 174 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Tomato Eggs
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
- 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.
- 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. 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.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made it according to recipe, except used chives since had no green onion. IT WAS AWESOME! Will be making this a lot during tomato season.
Awesome!😊👍
Nice!😊