Tomato Egg Stir Fry Recipe

Soft, silky eggs folded through jammy tomatoes in a lightly sweet sauce — this humble Chinese home dish is on tables across China every week, and it takes just 15 minutes.

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Servings

4 servings

Calories

340

Ingredients

• 4 large eggs
• 4 medium ripe tomatoes (about 500 g), cut into wedges
• 2 tablespoons vegetable oil
• 2 spring onions, sliced
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• Pinch of white pepper
• 1 teaspoon sesame oil
• Steamed rice, to serve

Instructions

1. Beat the eggs with a pinch of salt until just combined, with a few streaks of white still visible.
2. Heat 1 tablespoon of oil in a wok over medium-high heat and scramble the eggs until about 80% set and still soft. Remove and set aside.
3. Add the remaining oil, then cook the tomatoes for 3 to 4 minutes, pressing gently, until they soften and release their juices.
4. Stir in the sugar, soy sauce, salt and white pepper and simmer for 1 minute.
5. Return the eggs to the wok with the spring onions and fold gently for 30 seconds until just combined.
6. Drizzle with sesame oil and serve immediately with steamed rice.

Pro tips

• Undercook the eggs slightly at first; they finish cooking when folded back into the tomatoes.
• Use very ripe tomatoes — they make the sauce sweet and jammy without extra sugar.
• Keep the heat medium-high so the eggs stay soft and silky, not browned.

Frequently asked questions