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.
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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.
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.
How Many Calories Per Serving?
This recipe is only 174 calories per serving.
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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.
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
Directions
- 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.
Shane
Bee,
I made this for breakfast this morning (exactly as instructed with no substitutions) and it was “BEE-licious!” Honestly, I was left wanting more 😋😋😋😋😋
I have tried a few of your recipes so far and they have ALL been nothing short of amazing! You are indeed a culinary genius and now my #1 go-to for homemade Asian cuisine, which I absolutely love! Until now, I never thought it possible for me to make restaurant quality Asia favorites right in my own kitchen. 😁😁
Thank you for your prompt replies to questions, and for making your recipes simple, easy to follow, and so full of flavor.
Rasa Malaysia
Hi Shane, thanks for your sweet comments. All my recipes are delicious, you should try all kinds of recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Dash
I’m a very novice cook and just made this. Fantastic and simple comfort food. Thank you!
Rasa Malaysia
Yes, tomato eggs are amazing.
natasha
Hi Bee. Just want to let you know that I cooked this as a side dish for my family’s dinner last night and it was polished off in no time. Good way to get the family eating tomatoes. Thanks for all your wonderful recipes (love love love your Kung Pao Chicken too).
Rasa Malaysia
Awesome so glad for you. Please try more recipes on my site.
Lucy
I’ve been looking to make this since I lived in Jilin Province over 20 yrs ago! Can’t wait to try it. Is it possible to make it using tinned tomatoes if you stir fry them first to get rid of some of the juice? I’m wondering if I can make it for lunch without having to go out in the rain to the shops! Thanks
Rasa Malaysia
Hi Lucy, you meant canned tomatoes? I don’t recommend if you want good flavors.
Sean M
We moved to Beijing a few months ago and have had this dish so many times in casual restaurants including my work cafeteria. This recipe is so simple to have made at home for brunch today. I used cherry tomatoes cut in half and simmered them long enough to soften a bit, which is how I’ve had the dish here. Next time I might add some Sichuan peppercorns and/or red pepper flakes. Good recipe!
Rasa Malaysia
Hi Sean, thanks for trying my tomato eggs recipe. Yes, it tastes just like the ones you get at restaurants. :)
Chrissie Baker
This dish seems so simple but just from the ingredients I know it tastes incredible! I really need to try it one day for a quick dish that incorporates some yummy flavours – I LOVE tomatoes!
Liz
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!
Rasa Malaysia
Yeah, tomato egg is a homey dish.
Jennifer Ng
Love this dish and wonder why my mom never made it while I was growing up. Thanks for the recipe!
Rasa Malaysia
Thanks for trying the tomato eggs recipe.
Suanne
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.
Rasa Malaysia
Thanks for trying my tomato eggs recipe. Yes some tamatoes are watery than the others.
Mark
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!