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    Cook With Dana » Recipes » Chinese

    Published: Jan 10, 2022 · Modified: Sep 4, 2023 by Dana · This post may contain affiliate links · 5 Comments

    Chinese Tomato Egg Stir-Fry (番茄炒蛋)

    Jump to Recipe Jump to Video Print Recipe

    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!

    tomato and egg

    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.

    scramble eggs
    Scramble 75% of egg mixture and 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.

    adding scrambled eggs in tomato sauce
    Pour remaining 25% of egg mixture in the tomato sauce

    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

    hong kong tomato and egg with green onions and white rice

    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 air fryer teriyaki salmon.

    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

    Can I add protein to this dish?

    Yes, you can! You can add sliced chicken, pork or beef!

    What kind of tomatoes do you use?

    I recommend to use ripe and large tomatoes. Roma tomatoes work well for this recipe as well!

    How can I store the leftovers?

    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.

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    hong kong tomato and egg
    Print Recipe Pin Recipe
    4.70 from 13 votes

    Chinese Tomato Egg Stir-Fry (番茄炒蛋)

    You can make this Chinese tomato egg stir-fry in less than 15 minutes. The tomato is cooked with soft scrambled eggs and paired with hot white rice. The sweet flavors from the onion and garlic will make you have this dish on repeat!
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 2 people
    Calories: 309kcal
    Author: Dana

    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

    Expert tips to ensure best tasting tomato egg!
    • 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.

    Nutrition

    Calories: 309kcal | Carbohydrates: 12g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 790mg | Potassium: 481mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1569IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 2mg
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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

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    Reader Interactions

    Comments

      4.70 from 13 votes (8 ratings without comment)

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      Recipe Rating




    1. Samantha says

      July 11, 2024 at 11:44 pm

      5 stars
      One of my go-to recipes now! So easy, love it.

      Reply
    2. Suki says

      December 16, 2023 at 10:56 pm

      5 stars
      One of my favorite easy breakfast to make. I’ve never seen this recipe before until watching your video which you made it look so good. Turned out to be a crowd pleaser.

      Reply
    3. Sandra Chang says

      December 14, 2023 at 6:18 pm

      5 stars
      This is my favorite comforting dish to eat as a child. It’s so simple and deceptively hard to do without knowing the recipe. Thank you for sharing!

      Reply
    4. Megan says

      December 14, 2023 at 3:33 am

      5 stars
      I love making this for breakfast. So rich and satisfying.

      Reply
    5. Tiffany Chan says

      December 14, 2023 at 1:10 am

      5 stars
      Love this recipe! I made this a few times actually and loved the slurry-ness of the dish. I’m not a fan of raw tomatoes so I prefer my tomatoes stewed or cooked. I also love eggs so this is the perfect combination for me 🙂 so simple, yet delicious especially with rice!

      Reply

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    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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