Comfort food! Chinese Tomato Egg is a popular and easy to make Chinese dish. All you need are eggs, tomatoes, and a couple of pantry ingredients. This stir fry is ready in 15 minutes and great with rice. Saucy, warm, and tasty.
Chinese Tomato Egg is comfort food that also happens to be pretty healthy. It's just a stir fry of scrambled eggs and tomatoes.
We season with ingredients like soy sauce, salt, and white pepper. Minced garlic and chopped green onions give it extra flavor. What's not to love?
Pair this with a bowl of rice and enjoy! It's great for a solo meal (cut the recipe in half) or for an easy family dinner.
Ingredients
Here's what you'll need:
- Eggs
- Tomatoes
- Green onions
- Garlic
- Shaoxing wine or chicken broth
- Ground white pepper
- Soy sauce
- Sugar
- Salt
Instructions
Let's get cooking!
Prepare the tomatoes.
Slice all 6 tomatoes into small wedges. Set aside.
Prepare the eggs.
Crack all 6 eggs into a large bowl. Add the shaoxing wine, ground white pepper, and soy sauce. Beat until well mixed.
Scramble the eggs.
Add some oil to a large pan over medium-high heat. Add the eggs and scramble until they are just barely set. The eggs should not be fully cooked through. Slide the eggs onto a plate and set aside.
Cook the tomatoes.
In the same pan over medium-high heat, add a little more oil. Then add the chopped scallions and minced garlic. Stir fry for 1-2 minutes, then add the tomatoes.
Combine.
Season the tomatoes with the sugar and salt. Stir fry for another 1-2 minutes. Then add the scrambled eggs back into the pan.
Mix and eat.
Gently mix the eggs and tomatoes and stir fry for another 1-2 minutes until the tomatoes are soft. Remove to a plate and serve. Eat with rice and enjoy.
Top Tip
There are MANY ways to make Chinese Tomato Egg and this is just one of them. If you don't have one of the ingredients, feel free to skip it or make substitutions.
Example: you don't have shaoxing wine, just use chicken broth. If you don't have either, then skip it.
This is a very flexible recipe. The only "rule" I like to stick to is a 1:1 ratio of eggs and tomatoes.
FAQ
Best to eat fresh, but leftovers will keep in the fridge for 1-2 days. Reheat in a pan over medium heat. Eggs will be slightly overcooked, but that is ok.
We love eggs, especially because there are many farms in Hawaii where you can get fresh local eggs.
Here are a few favorite dishes where eggs play a starring role:
- Scallion Eggs
- Pocket Eggs
- Thit Kho (Vietnamese Braised Pork and Egg)
- Chinese Tea Eggs
- Soy Sauce (Shoyu) Eggs
- Spam, Eggs, and Rice..a Hawaii classic!
Chinese Tomato Egg Recipe
Chinese Tomato Egg
Ingredients
- 6 eggs
- 6 tomatoes
- 2 stalks green onions chopped
- 3 cloves garlic minced
- 1 tablespoon shaoxing wine or chicken broth
- 1 teaspoon ground white pepper
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon salt
Instructions
- Slice all 6 tomatoes into small wedges. Set aside.
- Crack all 6 eggs into a large bowl. Add the shaoxing wine, ground white pepper, and soy sauce. Beat until well mixed.
- Add some oil to a large pan over medium-high heat. Add the eggs and scramble until they are just barely set. The eggs should not be fully cooked through. Slide the eggs onto a plate and set aside.
- In the same pan over medium-high heat, add a little more oil. Then add the chopped green onions and minced garlic. Stir fry for 1-2 minutes, then add the tomatoes.
- Season the tomatoes with the sugar and salt. Stir fry for another 1-2 minutes. Then add the scrambled eggs back into the pan.
- Gently mix the eggs and tomatoes and stir fry for another 1-2 minutes until the tomatoes are soft. Remove to a plate and serve. Eat with rice and enjoy.
Mahalo for Reading!