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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 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
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.
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.
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.
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
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
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.
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.
This recipe is only 176 calories per serving.
What To Serve With Tomato Eggs
For a wholesome Chinese meal at home, I recommend the following recipes.
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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)
Chinese Tomatoes and Eggs
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
Nutrition information is automatically calculated, so should only be used as an approximation.
