You can make this Chinese Tomato Egg Stir-Fry when you want a comforting and delicious meal. The tomatoes are sautéed with garlic and onion for a fragrant flavor and the creamy eggs helps thicken the sauce. The best part is that it takes 15 minutes to make this dish, great for a busy weeknight!
This tomato egg recipe is a staple dish for many Chinese families because it is so easy to make and goes great on top of white rice. The tomatoes are cooked down and the scrambled eggs are used to make the creamy sauce. We’re using my Chinese dad’s recipe and every time he makes, I get more and more addicted to the sweet and sour taste —it reminds me of home! If you haven’t tried this before, try this easy recipe for your next lunch or dinner.
This Chinese tomato egg stir-fry doesn’t have any meat, if you’re looking for some more protein or a hong kong cafe dish, check out this baked pork chop rice or this hong kong style macaroni soup!
Ingredients you need for your Chinese Tomato Egg:
- eggs – we scramble 75% of the whisked egg and then add the remaining 25% whisked eggs at the end of cooking to make the sauce thick
- large tomatoes, cut into quarters
- small white onion, diced – provides sweetness to the dish
- garlic
- neutral oil – used for scrambling the egg and sautéing garlic/onion
- ketchup – brings sweetness to the tomatoes
- water
- sugar – helps flavor the sauce and add sweetness to the tomatoes
- salt – helps flavor the sauce!
- chicken bouillon – helps flavor the sauce!
- sesame oil – the fragrant sesame oil is a must for a savory sauce!
- sliced green onion – brings freshness to the dish!
How to make:
Cut vegetables
Cut tomatoes into quarters. Dice your white onion and mince 3 cloves of garlic.
Whisk eggs
Add 3-4 eggs in a bowl and whisk. Set aside.
Scramble eggs and set aside
Heat pan to medium heat. Once the pan is hot, add oil. Then add 75% of the whisked eggs (remaining 25% is used to make the sauce creamier). Lightly scramble for 15-20 seconds. Then, set aside.
Cook tomatoes
Place pan on medium heat and add some oil. Then, add diced onion and minced garlic. Saute for one minute.
Then, add tomatoes, ketchup, water, sugar, salt, and chicken bouillon. Mix well and cover for 2-3 minutes until tomatoes are soft.
Add the cooked scrambled eggs and then add the remained 25% whisked egg mixture. Mix everything together and cook for 1-2 minutes. The sauce should be thick and creamy.
Garnish
Top with sesame oil and mix together. Garnish with fresh green onions and enjoy!
Serve
My family and I always eat the tomato and egg with hot white rice, but you can add the tomato egg on top of thick & chewy noodles. Since this dish doesn’t have any meat, you can serve with some protein dishes such as this tofu with black bean sauce or steamed egg.
Expert Tips
- Scramble your eggs for 15 seconds so they are soft and not overcooked!
- Save 25% of the beaten eggs to add at the end. This creates a creamy sauce.
- Cook the tomatoes with a covered lid so they get soft. The softness of the tomatoes create the sauce for the dish.
FAQ
Yes, you can! You can add sliced chicken, pork or beef!
I recommend to use ripe and large tomatoes. Roma tomatoes work well for this recipe as well!
For storage, you can put the leftovers in an airtight container in the refrigerator for up to 3 days. When you want to eat, heat up in the microwave (covered) for 1 minute or until warm.
Sign up for my newsletter (no spam I promise!) so you never miss a new recipe from Cook with Dana ◡̈
Chinese Tomato Egg Stir-Fry (番茄炒蛋)
Ingredients
- 4 eggs whisked
- 2-3 large tomatoes cut into quarters
- ¼ white onion diced
- 3 garlic cloves minced
- 2 tablespoon avocado oil (1 tbs for egg & 1 for sauting onion/garlic) can sub with corn oil or neutral oil
- 1 tablespoon ketchup
- ½ cup water
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon chicken bouillon
- ½ teaspoon sesame oil
- ½ sliced green onion for garnish
Instructions
- Cut tomatoes into quarters. Dice ¼ white onion and mince 3 cloves of garlic.
- Add 4 eggs in a bowl and whisk. Set aside.
- Heat pan to medium heat. Once the pan is hot, add 1 tablespoom oil. Then add 75% of the whisked eggs (remaining 25% is used to make the sauce creamier). Lightly scramble for 15-20 seconds. Then, set aside.
- Place pan on medium heat and add 1 tablespoon oil. Then, add diced onion and minced garlic. Saute for one minute.
- Then, add tomatoes, 1 tablespoon ketchup, ½ cup water, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon chicken bouillon. Mix well and cover for 2-3 minutes until tomatoes are soft.
- Add cooked scrambled eggs from step 3 in the pan. Mix everything together, and then add the remained 25% whisked egg mixture. Cook for 1-2 minutes. This makes the sauce thick and creamy.
- Top with sesame oil and mix together. Garnish with fresh green onions and serve with white rice.
Video
@cookwithdana tomato and eggs gives me that warm a fuzzy feeling inside 🥰 #chinesefood #easyrecipe #healthycooking #foodtiktok
♬ original sound – alex
Notes
- Scramble your eggs for 15 seconds so they are soft and not overcooked!
- Save 25% of the beaten eggs to add at the end. This creates a creamy sauce.
- Cook the tomatoes with a covered lid so they get soft. The softness of the tomatoes create the sauce for the dish.
Leave a Reply