Chinese Tomato Egg

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This stir-fry is one of those dishes that surprises you with how comforting it is, despite being made with just a few pantry staples. Eggs and tomatoes — that’s really it. But with the right timing and a little love, they come together into something warm, juicy, and perfect over a bowl of hot rice. I grew up eating this dish when there wasn’t much in the fridge — and now, even with a stocked kitchen, I still find myself craving its simplicity.

What Makes This Dish So Comforting

For me, this isn’t just another quick meal — it’s the kind of dish I make when I want something familiar and soothing without fuss. The eggs stay soft and creamy, the tomatoes are just tender enough to release their juices without falling apart, and everything gets this slightly sweet, savory balance that hits all the right notes.

I know some people treat this like a side dish, but honestly, I can eat an entire bowl on its own with nothing but steamed jasmine rice and maybe a little chili oil on the side. And the best part? It’s done in under 10 minutes — quicker than most takeout.

What You’ll Need (And Why It Matters)

This is a simple list, but don’t skip the quality here — it really makes a difference.

• Eggs – I always reach for free-range eggs or anything with deep orange yolks. The color is richer, and they’ve got that real eggy taste that brings life to the whole dish.
• Tomatoes – I usually grab roma tomatoes because they hold up better, but honestly, use whatever you’ve got — as long as they’re ripe. Overripe is fine too, they just add more juiciness.
• Fish sauce – This adds depth and a little funk (in a good way). If you want to keep it vegetarian, go with soy sauce instead.
• Soy sauce – A splash for umami. If you’re gluten-free, tamari works too.
• Brown sugar – Just a pinch helps the tomatoes taste even more tomato-y.
• White pepper – I like using white pepper here for that subtle earthiness, but black works fine too.
• Green onions – Don’t skip them. They brighten up the dish and give a little crunch and sharpness at the end.

How I Cook It at Home (And a Few Tips I Swear By)

Here’s how I usually make it — fast, casual, and very forgiving.

1. Prep the tomatoes – I cut each half into chunky wedges. No science here, just make sure they’re not too thin or they’ll fall apart.
2. Beat the eggs – Crack the eggs into a bowl with the fish sauce and white pepper. Give it a good whisk — nothing fancy.
3. Cook the tomatoes first – I heat up a nonstick skillet (yes, I prefer this over a wok here — easier to control) and toss in the tomatoes with a bit of soy sauce and brown sugar. Cook them until they just start to break down and release juice. Then stir in chopped green onions and set everything aside.
4. Scramble the eggs – Wipe out the pan, add a little oil, and scramble the eggs over medium heat. Here’s the trick: stop when they’re about 80% done. You want them a little runny still.
5. Bring it all together – Add the tomatoes back in and gently fold them through the eggs. That last bit of liquid from the tomatoes finishes cooking the eggs and gives you that silky, juicy texture I love.

Why I Skip the Wok for This One

I know, I love using a wok too. But for this recipe, I always grab my big nonstick skillet. The tomatoes need space to cook down a little and let some of their water evaporate, and a wide surface does the job better than a deep wok. Plus, it’s lighter — and when you’re juggling stirring, folding, and scraping, it just feels easier to handle.

Getting That Perfect Juicy Texture

Here’s the thing — the difference between an okay tomato egg stir fry and a fantastic one is the texture. I’ve seen versions where the eggs are overcooked and crumbly, or the tomatoes are too watery. Neither is great.

What I’ve found works best is cooking the tomatoes first, removing them, and only adding them back when the eggs are still soft. That way, the juices from the tomatoes help finish cooking the eggs and you end up with this creamy, saucy dish that’s just perfect over rice. I’ve tested this method more times than I care to admit, and every time I do it this way, I get that lovely silky finish.

Make It Yours

Want to change things up? Here are some small tweaks I’ve tried over the years:

• Add a drizzle of sesame oil at the end for a nuttier aroma.
• Toss in a chopped chili or two for a little heat.
• Stir in a bit of fried garlic or shallots for extra depth.
• Add tofu cubes to bulk it up if you want it meatier without adding meat.

What To Serve It With

This dish shines with a bowl of hot rice — no question. But sometimes I’ll serve it alongside stir-fried greens like bok choy or garlic spinach for a full meal. If I’m being extra, I might even pair it with a clear soup or miso broth.

Storing Leftovers (If There Are Any)

This doesn’t usually last long in our kitchen, but if you do have leftovers, they’ll keep well in the fridge for about 2 days. Just store in an airtight container and reheat gently in the microwave or on the stove. Don’t overheat, or the eggs will turn rubbery. If it looks a little dry when reheating, add a splash of water and stir gently.

Common Questions, Answered

Can I make this vegetarian?
Yes! Just skip the fish sauce and double up on soy sauce instead. It still tastes delicious.

Can I double this recipe?
Absolutely — just make sure your pan is big enough so things don’t get crowded. Otherwise, the tomatoes won’t cook down properly and the eggs might overcook.

Can I use cherry tomatoes?
Yep. Just cut them in half and treat them the same way. They’ll be a little sweeter and juicier.

What if I don’t have white pepper?
Black pepper works fine. White pepper just has a more subtle, earthy heat that I like here.

If you’ve never made this dish before, I hope this version becomes a regular on your table like it is on mine. It’s simple food that feels like home — the kind of thing you cook without overthinking, and that somehow always hits the spot.

Try other Chinese recipes:

• Chinese BBQ Ribs
• Southern Fried Corn
• Lo Mein Noodles