Chinese Stir-fried Tomato & Eggs

Ingredients

• 4eggs, lightly beaten with 15 ml water
• 2 large or 3 mediumtomatoes
• 30 ml, dividedoil
• 75 gshallot or onion, sliced
• 3 clovesgarlic, minced
• 5 mllight soy sauce
• 2.5 mlsesame oil
• 2.5 ml, or to tastesalt
• 1.25 ml, or to tasteground white pepper
• 15 mlscallion, chopped
• As neededwater, for blanching

Instructions

1. 1

   Heat the water

   Bring water to a boil in a medium-sized pot.

2. 2

   Blanch the tomatoes

   Score each tomato lightly. Put them in the boiling water for 30 seconds, then transfer them to ice-cold water for 30 seconds.

3. 3

   Peel and dice

   Remove the tomato skins and roughly dice the tomatoes.

4. 4

   Heat the oil

   Heat 15 ml of the oil in a pan over medium-high heat.

5. 5

   Cook the eggs

   When the oil is hot, add the eggs and leave them undisturbed for 1 minute. Scramble, cook for 1 more minute, then remove from the pan.

6. 6

   Cook the aromatics

   Add the remaining oil and the sliced shallot or onion to the same pan.

7. 7

   Add the tomatoes

   Cook for 30 seconds, then add the garlic and tomatoes.

8. 8

   Thicken the sauce

   Cook for about 5–7 minutes, until the tomatoes break down and the sauce thickens.

9. 9

   Season the tomatoes

   Add the soy sauce, sesame oil, salt and white pepper.

10. 10

    Finish and serve

    Stir in the scrambled eggs and taste, adjusting the seasoning as needed. Take the pan off the heat, scatter over the chopped scallion and serve straight away on its own or with rice.

What is Chinese tomato and egg stir-fry?

This home-style Chinese dish brings together scrambled eggs and tomatoes cooked until they form a soft, savoury sauce. Versions are commonly served as a quick meal with rice, with the contrast of mellow eggs and bright tomatoes doing most of the work.

Here, peeling the tomatoes helps them soften smoothly, while soy sauce, sesame oil and white pepper season the sauce without masking the main ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 7g protein, 7g carbs, 12g fat.

The eggs provide most of the protein and some of the fat, while the oil contributes much of the fat and energy. Tomatoes and onion supply most of the carbohydrate, with soy sauce and added salt contributing sodium. Serve with a moderate portion of rice and add extra vegetables if you want a more balanced plate.

Why peel the tomatoes?

Blanching loosens the skins so they can be removed before the tomatoes are diced. The brief time in boiling water followed by an ice-cold water bath helps stop them cooking further while you peel them.

Keep the eggs tender

Eggs: Adding water to the beaten eggs helps keep the scramble soft. Let them sit for 1 minute before scrambling, then cook for just 1 more minute and take them out of the pan.

Return the eggs only after the tomato sauce is seasoned. This keeps them distinct rather than letting them cook down into the sauce.

Cook the tomatoes until saucy

Aromatics: Give the shallot or onion 30 seconds in the pan before adding the garlic and tomatoes. This brief start softens the onion without asking the garlic to cook for too long.

Doneness: The tomatoes are ready when they have broken down and the sauce has thickened, usually after about 5–7 minutes. If the pieces are still firm, continue cooking until they soften.

Season in balance

Soy sauce adds savoury depth, while sesame oil brings a nutty aroma; both are added after the tomatoes have cooked down. Salt and white pepper are listed to taste, so start modestly and adjust before serving.

Serving and timing

Serve the dish immediately, either on its own or with rice. Rice makes it a more filling plate and is a natural partner for the soft tomato sauce.

The recipe does not give a total time. The tomatoes need about 5–7 minutes to break down, in addition to the blanching, peeling and egg cooking.

Recipe notes & tips

• Prepare the ice-cold water before you blanch the tomatoes so you can transfer them promptly.
• Score the tomato skins lightly rather than cutting deeply into the flesh.
• Remove the eggs before cooking the tomatoes so they stay soft.
• Stir the tomatoes as they cook to help them break down evenly.
• Taste after adding the soy sauce before deciding how much salt to use.
• Add the scallion just before serving for a fresh finish.

Variations

• Use onion: Choose sliced onion instead of shallot for a slightly different savoury base.
• Add ginger: Stir a little minced ginger in with the garlic for a warmer aromatic note.
• Bring the heat: Add chilli to the pan with the garlic if you like a spicier dish.
• Make it saucier: Add a small splash of water while the tomatoes cook if the pan becomes too dry.
• Serve with rice: Spoon the tomato and egg mixture over cooked rice for a more filling meal.

Common mistakes to avoid

• Skipping the ice bath: The tomatoes keep cooking; transfer them to ice-cold water after 30 seconds.
• Overcooking the eggs: They can turn firm; take them out after the stated cooking time.
• Adding garlic too early: It may cook for too long; add it after the shallot or onion has cooked for 30 seconds.
• Stopping too soon: Firm tomato pieces make the sauce less cohesive; cook until they break down and thicken.
• Adding too much salt: Soy sauce is already savoury; taste the finished sauce before adjusting.
• Leaving the dish to stand: The eggs and sauce are best served straight away; finish with scallion and serve promptly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until hot, stirring carefully so the eggs do not become too firm.

Frequently asked questions