tomato egg recipe

This Tomato Egg Stir Fry is a simple yet delicious dish that can be made in minutes with a single pan! This satisfying dish combines tomatoes and soft scrambled eggs in a sweet and savory sauce. Served alongside a bowl of steamed rice, this dish is the ultimate comfort meal for any occasion.

10-Minute Chinese Tomato Egg Stir Fry

vegetable oil (divided)

eggs

salt and white pepper (or black pepper)

garlic (minced)

green onion (chopped, divided)

tomatoes

tbsp tomato ketchup

oyster sauce

tbsp sugar

water

salt (to taste)

sesame oil (optional)

Season with eggs with a pinch of salt and pepper, and beat until smooth.

Heat a tablespoon of oil in a wok over medium-high heat. Add the eggs and cook, stirring lightly until just set but still runny. Pour the eggs back into the bowl, and wipe out the pan.

Add the remaining oil into the wok. Add garlic and white parts of green onion and cook until fragrant, about 15 seconds.

Add tomatoes, ketchup, oyster sauce, sugar, and water, and cook until the tomatoes are softened, about 1-2 minutes. Add the eggs and stir, and add salt and sesame oil to taste. Garnish with green onions, and serve immediately.

Quick and easy Chinese tomato egg stir fry recipe that you can cook in 10 minutes with simple cupboard-friendly ingredients. Classic Chinese home style egg stir fry that the whole family can enjoy with minimum budget. Pair it with plain rice or noodles and make a delicious meal!

Tomato Egg Chinese Recipe

Tomatoes (4-5 Large vine ripe tomatoes,

Eggs (4-5 Large eggs)

Garlic (Finely chopped/minced)

Spring Onions (Cut 1 inch pieces or cut thin slices)

(Or salt

¼ tsp White pepper (Or black pepper

Sugar (Optional)

Sesame oil (Toasted sesame oil)

tbsp Vegetable oil (Or neutral flavoured oil)

Beat the eggs in a medium-size bowl and season with salt and white pepper. Cut the tomatoes into wedges and dice the spring onion and gather all the ingredients and seasonings.

Heat the large wok or pan into medium-high heat and drizzle one tablespoon of oil. Add the whisked egg and let it set for a few seconds, then stir it gently and crumble it into medium bite size pieces. Remove from pan, set it aside. Keep it warm.

In the remaining pan, drizzle another tablespoon of oil, stir fry the garlic with medium heat until fragrant.

Then add the tomato wedges and cook until soft. Stir occasionally and season with salt and sugar.

Next, add the crumbled eggs and follow with spring onions. Drizzle a teaspoon of sesame oil. Make a taste test and adjust more salt or sugar to your taste.

Remove from heat and transfer to plate. Serve immediately over a bed of warm rice or stir fry noodles.

A Chinese tomato egg stir fry recipe with a sweet &amp; savory sauce made with fresh tomatoes and fluffy scrambled eggs - this is the ultimate Asian comfort food.

Chinese Tomato and Egg Stir Fry

onion ((sliced))

green onions

ginger

white pepper

salt ((or 2 teaspoons of soy sauce))

sesame oil

tomato paste

honey ((or sugar))

white vinegar

soy sauce

shaoxing cooking wine

Wash the tomatoes and chop them into bite sized chunks and set aside

Slice the onion and ginger and set aside

Cut the green onions 2 inches lengthwise and then cut them again lengthwise thinly and set aside

In a small bowl, mix together all the ingredients under the 'Tomato Sauce' ingredient list and set aside

In a bowl, whisk together the eggs and the seasoning under 'Scrambled Eggs' ingredient list and set aside

Preparation

Set the stove to medium to medium low heat and add a little bit oil into a frying pan and wait until it is slightly smoking

When the pan is hot, add in the egg mixture. The eggs will start to bubble on the edges and start to set. Once egg starts to set around the edges, use a utensil to push the 4 corners into the center, then tilt the the pan slightly so the remaining raw egg runs to the edge of the pan and push the corners into the center again. Do this a few times until it is cooked but try not to over cook the eggs.

You won't get broken up pieces of scrambled egg with this method but instead a big mound of fluffy cooked eggs. Break up the egg into bit sized chunks and set it aside on a plate for later

Scrambling the Eggs

Set the stove to medium heat, and add a bit more oil into the pan

Once the oil is hot, add in the ginger and toast it a bit so that it turns slight brown. This way the ginger flavor comes out into the oil. (approximately 1-2 minutes)

When the ginger is brown, add in the onions and cook it until it is soft and translucent.

Once the onions are soft, add in the chopped tomatoes and tomato sauce and cook it for 3-4 minutes (or 5-6 minutes if you like it saucier). (Be careful if the oil is hot, the tomatoes might sizzle and splash a bit when you add them to the oil) You want to cook the tomatoes slightly so they are soft and some of the tomato juices are released into the sauce. Try not to overcook the tomatoes too much so there are still chunks of it to eat.

Do a taste test. Tomatoes have different acidity depending on what type you use. If the sauce is too sour, add an additional 1/2 tablespoon of honey/sugar and taste it again. Adjust it until it is to your prefered sweetness.

Once it is done, turn off the heat and add the scrambled eggs and green onions and mix together with the sauce until the eggs are well coated with the sauce.

Remove the ginger slices before serving

Enjoy with a bowl of rice! :)

Putting It Together

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The most viewed tomato egg recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine