Hong Kong Tomato & Egg Recipe (番茄炒蛋)

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Hong Kong Tomato & Egg

Tomato and egg is a classic hong kong and chinese dish. We mainly eat with rice, but you can also eat with noodles. Delicious protein such as fried pork chop or chicken goes so well with this dish. You can see below for an option to add chicken in the recipe card.

We even have a baked pork chop rice that is super delicious and similar to this tomato and egg dish.

Like many Chinese people, this dish reminds me of home since its so simple to make. Hope this dish brings you as much nostalgia as me. If you haven’t had this dish before, this will be an easy dish that will always be on the dinner rotation.

INGREDIENTS YOU NEED FOR YOUR TOMATO AND EGG:

• 3-4 eggs, scrambled
• 2 large tomatoes, cut into quarters
• 1/4 white onion, diced
• 3 garlic cloves, minced
• 2 tbs oil (1 tbs for egg, 1 tbs for sauteing garlic/onion)
• 1 1/2 tbs ketchup
• 1/2 cup water
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp chicken bouillon
• 1/2 tsp sesame oil
• 1/2 green onion, for garnish

Optional Ingredients for adding chicken:

chicken marinade

• 1 chicken breast, thinly sliced
• 1 tablespoon ginger minced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon chicken bouillon
• 1 tablespoon corn starch
• ¼ cup water
• 1 tablespoon olive oil

(OPTIONAL STEP – CHICKEN ONLY) Marinate sliced chicken with ginger, salt, sugar, chicken bouillon, corn starch, water and light olive oil. Mix well and marinate for 30 minutes to 1 hour in the fridge. Then, cook for 5 -7 minutes on medium heat and set aside. Add chicken in step 6 below and cook with the tomato sauce.

STEPS TO MAKE THE TOMATO AND EGG:

1. Cut tomatoes into quarters. Dice 1/4 white onion and mince 3 cloves of garlic.
2. Add 3-4 egg in a bowl and whisk. Set aside.
3. (OPTIONAL STEP – CHICKEN ONLY) Marinate chicken with ginger, salt, sugar, chicken bouillon, corn starch, water and light olive oil. Mix well and marinate for 30 minutes to 1 hour in the fridge. After marinating fry chicken for 5-8 minutes.
4. Heat pan to medium heat. Once its hot, add 1 tbs 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.
5. Place pan on medium and add 1 tbs oil. Then, add diced onion and minced garlic. Saute for one minute.
6. Then, add tomatoes, 1 & 1/2 tbs ketchup, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp chicken bouillon. Mix well and cover for 2-3 minutes until tomatoes are soft.
7. Add cooked scrambled eggs from step 3. Mix together, then add the remained 25% egg mixture. Cook for 1-2 minutes. The sauce should be thick and creamy.
8. Top with sesame oil and mix together. Garnish with fresh green onions and serve with white rice.

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