Chinese Tomatoes and Eggs

4.65 from 54 votes
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Chinese Tomatoes and Eggs is a traditional dish made with stir-fried eggs and tomatoes. This tomato eggs recipe is both easy and quick, taking only 15 minutes to prepare. It’s delicious!

Tomato and eggs stir fried in a skillet.
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Tomato Eggs

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

To make scrambled eggs with tomatoes, 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.


Recipe Ingredients

Ingredients for Chinese tomatoes and eggs recipe.

Here are the main ingredients that go into Chinese tomatoes and eggs.

  • Egg
  • Sesame oil
  • Shaoxing wine
  • Tomato
  • Salt and sugar

See the recipe card for full information on ingredients.


How To Make Tomatoes and Eggs

There are many tomatoes and eggs recipes, but here is my easy version that takes just 3 simple steps.

Beaten eggs in a bowl for tomato eggs stir fry.

Step 1. Break the eggs into a bowl and use chopsticks or a fork to beat them. Add salt, sesame oil, Shaoxing wine, and ground white pepper. Continue to beat and stir until well combined.

Perfectly scrambled eggs to cook with tomatoes.

Step 2. Heat a wok or skillet with 2 tablespoons of cooking oil. Add the egg mixture and use a spatula to spread the eggs evenly. Stir continuously until the eggs start to form lumps. Gently break the lumps into smaller pieces. Once the eggs are fully cooked, remove them from the wok or skillet and set aside.

Cooking tomatoes for tomatoes and eggs recipe.

Step 3. Clean the wok or skillet and heat it again with 1 tablespoon of cooking oil. Add the tomato wedges and stir quickly. Add the sugar and water to the tomatoes. Cover with a lid and cook for about 30 seconds. Transfer the eggs back into the wok, stir-fry for another 30 seconds, then dish out and serve immediately.


Tips – How To Cook Tomato Eggs

Chinese tomatoes and eggs served in a bowl.

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, keep stirring the beaten eggs back and forth using a spatula. This technique ensures the eggs form nice, chunky pieces.
  • Timing is crucial—you don’t want runny or overcooked eggs. As soon as the scrambled eggs are set, turn off the heat and set them aside.
  • Use juicy, ripe tomatoes—Campari tomatoes are recommended because they are juicier, sweeter, and less acidic.
  • Combine the scrambled eggs with the tomatoes, but be careful not to overcook.

Frequently Asked Questions

Can I use cherry tomatoes instead of regular tomatoes?

Yes, cherry tomatoes can be used for this recipe. Simply slice them in half instead of cutting them into wedges. Since cherry tomatoes are smaller and sweeter, be sure to adjust the cooking time, as they cook faster.

What should I do if my tomatoes are too watery?

If the tomatoes are too watery, you can increase the heat to help evaporate the excess moisture and avoid adding water. Alternatively, you can add a bit of cornstarch slurry to thicken up the sauce.

Can I make the dish spicier without compromising on authenticity?

You can add a bit of red chilies or a dash of chili oil to add heat while keeping it authentic. Start with a small amount and adjust according to your taste.

How many calories per serving?

This recipe is only 176 calories per serving.

Stir-fried tomatoes and eggs, Chinese style.

What To Serve With Tomato Eggs

For a wholesome Chinese meal at home, 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 FacebookPinterest, and Instagram for new updates.


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4.65 from 54 votes

Chinese Tomatoes and Eggs

Chinese Tomatoes and Eggs is a traditional dish made with stir-fried eggs and tomatoes. This tomato eggs recipe is both easy and quick, taking only 15 minutes to prepare. It's delicious!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
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Ingredients  

  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon sesame oil
  • 1 teaspoon Shaoxing wine, optional
  • 3 dashes ground white pepper
  • 3 tablespoons cooking oil
  • 8 oz (230g) tomatoes, cut into thin wedges
  • 1 teaspoon sugar
  • 2 tablespoons water

Instructions 

  • Break the eggs into a bowl and use chopsticks or a fork to beat them. Add salt, sesame oil, Shaoxing wine, and ground white pepper. Continue to beat and stir until well combined.
  • Heat a wok or skillet with 2 tablespoons of cooking oil. Add the egg mixture and use a spatula to spread the eggs evenly. Stir continuously until the eggs start to form lumps. Gently break the lumps into smaller pieces. Once the eggs are fully cooked, remove them from the wok or skillet and set aside.
  • Clean the wok or skillet and heat it again with 1 tablespoon of cooking oil. Add the tomato wedges and stir quickly. Add the sugar and water to the tomatoes. Cover with a lid and cook for about 30 seconds. Transfer the eggs back into the wok, stir-fry for another 30 seconds, then dish out and serve immediately.

Video

Notes

  • To make perfect scrambled eggs, keep stirring the beaten eggs back and forth using a spatula. This technique ensures the eggs form nice, chunky pieces.
  • Timing is crucial; you don’t want runny or overcooked eggs. As soon as the scrambled eggs are set, turn off the heat and set them aside.
  • Use juicy, ripe tomatoes—Campari tomatoes are recommended because they are juicier, sweeter, and less acidic.
  • Combine the scrambled eggs with the tomatoes, but be careful not to overcook.

Nutrition

Serving: 4people, Calories: 176kcal, Carbohydrates: 4g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 164mg, Sodium: 66mg, Potassium: 196mg, Fiber: 1g, Sugar: 3g, Vitamin A: 710IU, Vitamin C: 8mg, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





33 Comments

  1. JoyceK says:

    5 stars
    Delicious and easy! Thanks Bee!

    1. Bee Yinn Low says:

      Thanks Joyce for the 5 stars rating.

  2. Tacy says:

    5 stars
    Oh my gosh! If you could see the gorgeous tomatoes my husband has grown this year, so many I can’t keep up with them. This recipe is the best! I could eat these breakfast lunch and dinner.

  3. Sonia Spencer says:

    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

    1. Bee Yinn Low says:

      Hi Sonia, thanks for your comment and great review. Please give me five star ratings in the future if you like my recipes! :)

  4. DONDI says:

    5 stars
    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!

    1. Rasa Malaysia says:

      I’m very glad you enjoyed the recipe. Thanks for your comment.

  5. Mary says:

    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.

    1. Rasa Malaysia says:

      Awesome!??

    2. Rasa Malaysia says:

      Nice!?

  6. Yeh Ximin says:

    5 stars