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Quick, easy, and comforting, this Chinese tomatoes and eggs recipe is a classic home-cooked dish ready in under 15 minutes. Fluffy eggs, sweet-tangy tomatoes, and simple ingredients make it the perfect weeknight meal or side dish with rice.
Easy Tomato And Egg Stir-Fry
This easy tomato and egg stir-fry is a humble, classic Chinese recipe that’s often served at home. Known as 蕃茄炒蛋 (fānqié chǎo dàn) or 西红柿炒蛋 (xīhóngshì chǎo dàn), it’s beloved in China and Taiwan for its simplicity, bright flavors, and comforting taste. I make this dish all the time at home because it’s quick, cheap, and always satisfying. The eggs turn soft and fluffy, the tomatoes release their natural sweetness, and the kitchen fills with that familiar, cozy aroma that makes you feel at home.
Unlike Americanized versions like Egg Foo Young, this dish stays simple and wholesome, letting the natural flavors of the tomatoes and eggs shine. This Chinese tomato egg recipe is perfect for weeknights, busy lunches, or whenever you want a quick, satisfying, and nostalgic meal without spending a lot. Serve it with steamed rice or toss it with noodles for a light, nourishing, and flavorful dish that never fails to hit the spot.
Why This Is A Weeknight Winner
- Fluffy, tender eggs every time. The eggs are beaten with salt, a touch of sesame oil, and optional Shaoxing wine to keep them light and flavorful.
- Sweet-tangy tomatoes. Fresh tomatoes cook quickly with sugar and a little water to create a naturally delicious sauce that clings to the eggs.
- Quick and fuss-free. From start to finish, this dish takes under 15 minutes, making it perfect for busy weeknights.
- Budget-friendly and simple. With just a handful of ingredients, it’s an inexpensive way to make a nutritious, satisfying meal.
Ingredients You’ll Need
- Tomatoes
- Eggs
- Sesame oil
- Shaoxing wine
Check out the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: How To Pick The Best Tomatoes
Go for ripe, firm tomatoes like Campari tomatoes. Look for tomatoes that feel slightly heavy for their size, have smooth, unblemished skin, and give a little when gently pressed. These release just enough juice to create a light sauce without making the eggs soggy.
Pro Tip #2: Don’t Skip The Sesame Oil
A small drizzle of sesame oil in the beaten eggs adds a subtle, nutty aroma that makes the dish taste more homey and authentic.
Pro Tip #3: Shaoxing Wine Keeps The Eggs Moist
Adding a splash of Shaoxing wine (optional but highly recommended) not only gives the eggs a subtle, traditional Chinese aroma but also helps keep them moist and flavorful. No Shaoxing wine? Dry sherry or cooking sake works as a substitute.
Pro Tip #4: Don’t Skip The Sugar
A teaspoon of sugar in the tomatoes balances their natural acidity and gives the sauce a gentle sweetness. This is what creates that perfect sweet-tangy flavor that clings to the eggs.
How To Make Chinese Tomatoes And Eggs
There are many tomatoes and eggs recipes, but here is my easy version that takes just 5 simple steps:
Slice the tomatoes into thin wedges so they cook quickly and release just the right amount of juice.
Crack the eggs into a bowl and beat them with chopsticks or a fork. Add the salt, a little sesame oil, Shaoxing wine, and a few dashes of white pepper. Keep stirring until everything is well combined.
Heat a wok or skillet with 2 tablespoons of cooking oil over medium-high heat. Pour in the eggs and use a spatula to spread them out evenly. Stir continuously as they start to set, breaking them into soft, fluffy curds. Once cooked, scoop the eggs out and set them aside.
Pro Tip: Don’t overcook the eggs. Cook until they’re just set and still soft to keep them tender when mixed with the tomatoes. Stir continuously in one direction. If you start moving the spatula up and down, stick with that. If you start left and right, continue that motion. This helps form soft, uniform curds.
Wipe the wok clean, then heat 1 tablespoon of oil. Toss in the tomato wedges and stir-fry for a few seconds. Add the sugar and water, and let the tomatoes soften just a little, about 30 seconds is enough.
Pro Tip: Don’t cook the tomatoes too much. They should just soften slightly while still holding their shape, so the sauce stays light and fresh.
Return the eggs to the wok and gently stir everything together for another 30 seconds so the eggs soak up that sweet-tangy tomato sauce. Serve immediately and enjoy while it’s warm.
Frequently Asked Questions
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.
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.
This dish is best served immediately while the eggs are soft and the tomatoes are juicy. You can prep the tomatoes and beat the eggs ahead, but cook just before serving for the best texture and flavor.
Store leftovers in an airtight container in the fridge for up to 1 day. The eggs may firm up a bit and the tomatoes release more juice, so gently reheat over low heat before serving.
This recipe is only 176 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese 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 Tomatoes and Eggs
Ingredients
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon sesame oil
- 1 teaspoon Shaoxing wine, optional
- 3 dashes ground white pepper
- 3 tablespoons cooking oil
- 8 oz tomatoes
- 1 teaspoon sugar
- 2 tablespoons water
Instructions
- Slice the tomatoes into thin wedges.
- 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. 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, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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/
Agree!
I’m a very novice cook and just made this. Fantastic and simple comfort food. Thank you!
Yes, tomato eggs are amazing.
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).
Awesome so glad for you. Please try more recipes on my site.
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
Hi Lucy, you meant canned tomatoes? I don’t recommend if you want good flavors.
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!
Hi Sean, thanks for trying my tomato eggs recipe. Yes, it tastes just like the ones you get at restaurants. :)
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!
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!
Yeah, tomato egg is a homey dish.
Love this dish and wonder why my mom never made it while I was growing up. Thanks for the recipe!
Thanks for trying the tomato eggs recipe.
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.
Thanks for trying my tomato eggs recipe. Yes some tamatoes are watery than the others.
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!