The Tomato & Eggs My Dad's Made 100,000 Times

Ingredients

• 680 g (1.5 lb)tomatoes
• 4eggs
• 5 slicesginger
• 8 g (1 tbsp)cornflour
• 60 ml (4 tbsp)water
• 30 ml (2 tbsp)oil
• 45 ml (3 tbsp)water
• 2.5 g (0.5 tsp)salt
• 2.5 g (0.5 tsp)salt
• 25 g (2 tbsp)brown sugar
• 30 ml (2 tbsp)ketchup

Instructions

1. 1

   Peel tomatoes

   Peeling is optional: leave the tomatoes as they are, peel a few, or peel them all.

2. 2

   Slice ginger

   Cut five thin slices of ginger, then slice them into fine strips.

3. 3

   Beat eggs

   Crack the eggs into a large bowl, season with salt and beat vigorously until combined and airy.

4. 4

   Mix slurry

   Stir the cornflour and water together in a small bowl.

5. 5

   Scramble eggs

   Heat a pan over high heat until hot but not smoking. Add the oil and swirl to coat the pan, then pour in the eggs. Gently push them around with a spatula to scramble.

6. 6

   Stir-fry tomatoes

   With the pan still hot, add a little more oil, followed by the ginger and tomato wedges. Stir-fry for about 30 seconds, then add the water.

7. 7

   Taste and serve

   Taste carefully, as the dish will be hot, and adjust the seasoning if needed. Transfer it to a serving dish and serve.

What is tomato and eggs?

Tomato and eggs is a familiar Chinese home-style dish: softly scrambled eggs are paired with tomatoes cooked until juicy. It is quick to make and is often served with rice.

This version builds flavour with ginger and uses a hot pan for the eggs and tomatoes. The supplied method does not say when to add the listed brown sugar, ketchup or cornflour slurry, so their place in the cooking sequence is unclear.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 10g protein, 19g carbs, 11g fat.

The eggs provide most of the protein and some of the fat, while the tomatoes contribute carbohydrates; the brown sugar and ketchup add further carbohydrates. Oil is the main source of added fat. Serve with a modest portion of rice and a vegetable side to round out the plate.

Choose ripe tomatoes

Tomatoes: Use ripe, flavourful tomatoes so they soften and release juice quickly. Wedges keep some shape while cooking.

Peel: Removing the skins is optional. Leaving them on makes preparation quicker, while peeling gives a softer finish.

Keep the eggs tender

Beat well: The method calls for beating the eggs vigorously to incorporate air before they go into the pan.

Scramble gently: Push the eggs around with a spatula rather than stirring them constantly. Take care not to cook them until dry.

Use a hot pan

Heat: Get the pan hot, but stop short of letting it smoke before adding the oil. Swirling the oil helps coat the cooking surface.

Ginger: Slice it into fine strips so it can be added directly to the pan with the tomato wedges.

Watch the tomatoes

Stir-fry: The method gives the tomatoes about 30 seconds in the pan before adding water. Keep them moving during this short stage.

Finish: The instructions say to taste and adjust the seasoning, but give no further cooking time or doneness cue for the tomatoes.

Serve it with rice

Rice: Steamed rice is a simple accompaniment that catches the tomato juices and makes the dish a more substantial meal.

Balance: Add a green vegetable on the side for colour and variety, especially if serving the eggs and tomatoes as the main part of the meal.

Recipe notes & tips

• Cut the ginger into fine, even strips so it is ready to add as soon as the pan is hot.
• Have the tomatoes cut into wedges before starting to cook.
• Use a large bowl so there is room to beat the eggs vigorously.
• Keep the pan hot but not smoking when you add the oil.
• Taste cautiously because the dish will be very hot straight from the pan.

Variations

• Leave skins on: Skip peeling for a quicker preparation and a slightly firmer tomato texture.
• Peel all the tomatoes: Remove every skin for a softer, smoother finish.
• Add spring onion: Scatter sliced spring onion over the dish just before serving.
• Serve with rice: Spoon the tomato and eggs over steamed rice to make it a meal.
• Add greens: Serve a simply cooked green vegetable alongside the dish.

Common mistakes to avoid

• Smoking-hot pan: The method calls for a hot pan, not a smoking one; add the oil once it is hot but still below that point.
• Dry eggs: Push the eggs gently around the pan and avoid scrambling them for longer than needed.
• Large ginger pieces: Slice the ginger into fine strips as directed so it is ready to stir-fry.
• Skipping the taste: Taste carefully before serving and adjust the seasoning if necessary.
• Unclear sauce additions: The method does not say when to use the listed sugar, ketchup or cornflour slurry; check the original recipe instructions before deciding where to add them.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions