Tomato and egg stir-fry

Ingredients

• 350 g (about 2)beef tomatoes, cut into chunks
• 3eggs
• 1 tbspsoy sauce
• ¼ tspsalt
• 1 tspsugar
• 1 tbsp (optional)tomato ketchup
• 3 tbspcooking oil
• 2spring onions, cut into lengths, white and green parts separated
• 2 cloves (optional)garlic, minced

Instructions

1. 1

   Beat the eggs

   Beat the eggs with a little salt and 1 tsp rice wine until combined; set aside.

2. 2

   Softly scramble

   Heat 2 tbsp oil in a pan. Once hot, pour in the egg mixture and stir-fry quickly over medium-high heat until just partly set in large, soft curds. Transfer to a plate before the eggs cook through.

3. 3

   Cook the tomatoes

   Add the remaining 1 tbsp oil to the same pan. Stir-fry the spring onion whites and minced garlic until fragrant, then add the tomatoes, sugar and ketchup. Cook until the tomatoes soften and release their juices.

4. 4

   Season and combine

   Return the eggs to the pan. Add the soy sauce and salt, then toss gently so the eggs take up the tomato juices.

5. 5

   Finish and serve

   Scatter over the spring onion greens, give everything a brief toss and serve.

What is tomato and egg stir-fry?

Tomato and egg stir-fry is a familiar home-style dish across Chinese-speaking kitchens, including Taiwan. It brings together softly cooked eggs and tomatoes in a quick pan sauce that is sweet, tangy and savoury.

This version keeps the eggs in large, tender curds and lets the tomatoes soften until juicy. That balance makes it easy to serve on its own or spoon over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 12g carbs, 18g fat.

The eggs provide most of the protein, while the cooking oil and eggs contribute much of the fat. The tomatoes and sugar supply carbohydrates; serving the dish with rice adds more. For a balanced plate, pair it with rice and a portion of green vegetables.

Choosing the tomatoes

Beef tomatoes: their generous, juicy flesh softens into a satisfying sauce. Cut them into similarly sized chunks so they cook at roughly the same pace.

Keep the eggs tender

Eggs: beat them just until the whites and yolks are combined, then cook quickly in hot oil. Take them out while still a little underdone; they will warm through again when returned to the pan.

Build the tomato juices

Aromatics: cook the spring onion whites and garlic briefly in the oil to release their fragrance without browning them.

Tomatoes: give them time to soften and release liquid before adding the eggs back. The sugar rounds out their acidity, while the optional ketchup adds a deeper tomato flavour.

Get the timing right

Cook the eggs first and remove them from the pan before they become firm. The tomatoes need a little longer; combine everything only once they are soft and juicy, then toss gently to avoid breaking up the egg curds.

Serving ideas

Rice: serve the stir-fry with steamed rice and spoon the tomato juices over the top. The rice catches the sauce and makes a more filling meal.

Vegetables: add a simple green vegetable on the side if you would like more variety on the plate.

Recipe notes & tips

• Cut the tomatoes into even-sized chunks so they soften at a similar rate.
• Have the eggs, aromatics and seasonings ready before heating the pan; the cooking moves quickly.
• Use medium-high heat to set the eggs quickly without drying them out.
• Take the eggs off the heat while they still look slightly soft.
• Stir the tomato mixture gently once the eggs are back in the pan to keep the curds intact.

Variations

• Skip the ketchup: leave it out for a cleaner tomato flavour.
• Add chilli: include a little fresh chilli with the spring onion whites for heat.
• Use cherry tomatoes: halve them and cook until softened and juicy.
• Add ginger: fry a little finely grated ginger with the garlic for extra fragrance.

Common mistakes to avoid

• Overcooking the eggs: remove them while still soft, as they cook further when returned to the pan.
• Adding eggs too soon: wait until the tomatoes have softened and released their juices.
• Browning the garlic: stir it briefly with the spring onion whites and add the tomatoes as soon as it smells fragrant.
• Breaking up the curds: fold gently when combining the eggs and tomato sauce.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until hot, stirring carefully so the eggs stay in larger pieces.

Frequently asked questions