Chinese Tomatoes and Eggs

Tomato and eggs stir fried in a skillet.

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 Time5

Cook Time10

Total Time15

Course: Eggs

Cuisine: Chinese Recipes

Keyword: Chinese Tomatoes and Eggs

Servings: people

Author: Bee Yinn Low

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