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![Tomato eggs with scrambled eggs and tomato, ready to serve.](https://rasamalaysia.com/wp-content/uploads/2009/04/tomato-eggs4.jpg)
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My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for perfect Chinese dishes
FREE EMAIL BONUS:
My Most Popular Chinese Recipes ❤️
Tips, tricks, and recipes for Chinese dishes
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. It’s
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, unlike the Americanized version of egg foo young filled with an assortment of vegetables and protein.
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.
Ingredients
- Egg
- Sesame oil
- Shaoxing wine
- Tomato
- Sugar
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1. Break the eggs into a bowl and use a pair of chopsticks or a fork to beat them. Add salt, sesame oil, Shaoxing wine, and ground white pepper. Beat and stir until well mixed.
Step 2. Heat up a wok with 2 tablespoons of cooking oil. Add the egg mixture to 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.
Step 3. Clean the wok and heat it up again with 1 tablespoon of cooking oil. Add the tomato wedges to the wok and stir quickly. Add the sugar and water to the tomatoes. Cover with a lid and let cook for about 30 seconds. Transfer the eggs to the tomatoes, stir-fry for 30 seconds, then dish out and serve immediately.
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.
Frequently Asked Questions
How many calories per serving?
This recipe is only 174 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Chinese Egg Drop Soup
- Soy Sauce Eggs
- Tomato and Tofu Egg
- Chinese Tea Eggs
- Korean Soy Sauce Eggs (Mayak Eggs)
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 (230g) 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 them. Add salt, sesame oil, Shaoxing wine, and ground white pepper. Beat and stir until well mixed.
- Heat up a wok with 2 tablespoons of cooking oil. Add the egg mixture to 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 of cooking oil. Add the tomato wedges to the wok and stir quickly. Add the sugar and water to the tomatoes. Cover with a lid and let cook for about 30 seconds. Transfer the eggs to the tomatoes, stir-fry for 30 seconds, then dish out and serve immediately.
Video
Notes
- 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 was ridiculously good and so easy. Lovely in the plate also. I never thought about putting these two together. I made it as a side for your fish with ginger and scallions. Great meal
Hi Sonia, thanks for your comment and great review. Please give me five star ratings in the future if you like my recipes! :)
This was absolutely delicious and so easy with things I had on hand except for the wine. This will be a new go to. Thank you for sharing!
I’m very glad you enjoyed the recipe. Thanks for your comment.
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!?