Soft scrambled eggs folded into a sweet-savory tomato sauce, one of the most beloved everyday dishes in Chinese home cooking.
Tomato egg stir-fry might be the single most cooked dish in Chinese households, a fast, inexpensive combination that nearly every home cook makes from memory without ever needing a recipe. Tomatoes are cooked down quickly until they release their juices and form a light, saucy base, seasoned simply with a touch of sugar to round out their acidity, a small addition that makes a noticeable difference. Eggs are scrambled separately first to keep them light and fluffy, then folded back into the tomato sauce at the end, creating a dish that's comforting, fast, and endlessly adaptable to whatever's already in the fridge.
Serves 4
Beat the eggs with a pinch of salt until well combined.
Heat half the oil in a hot wok and scramble the eggs quickly until just set but still soft, then remove and set aside.
Cook the eggs only until just set — they'll continue cooking slightly when returned to the pan later, so pull them a touch early.
Add the remaining oil to the wok and stir-fry the tomato wedges over high heat for 3-4 minutes until they soften and release their juices.
Stir in sugar and salt, cooking 2-3 more minutes until the tomatoes break down into a light sauce.
Return the scrambled eggs to the wok and gently fold them into the tomato sauce, cooking just 1 minute to combine.
Drizzle with sesame oil, scatter with scallions, and serve immediately over steamed rice.
Scramble the eggs separately and only until just set, since they'll cook a bit further once folded back into the hot tomato sauce.
Don't skip the sugar — this small addition is what balances the tomatoes' acidity and is essential to the dish's characteristic flavor.
Use very ripe tomatoes for the best results, since their natural sweetness reduces how much sugar you'll need to add.
Some versions add a splash of ketchup for extra tomato flavor and color, especially popular in home cooking.
Adding a bit of minced garlic or ginger to the tomatoes gives extra aromatic depth.
A version with tofu added alongside the eggs makes for a more substantial, protein-rich meal.
Refrigerate up to 2 days in an airtight container; reheat gently in a pan, since the eggs can turn rubbery if microwaved for too long.
Tomato egg stir-fry is one of the most universally beloved home-cooked dishes across China, passed down through generations as one of the very first dishes many people learn to cook, valued for its simplicity, low cost and comforting flavor.
The sugar balances the tomatoes' natural acidity, a small but essential adjustment that's part of nearly every traditional recipe for this dish.
Add a touch more sugar to compensate, and consider adding a small spoonful of tomato paste for extra depth and color.
They were likely overcooked either in the initial scramble or during the final combining step — pull them from the heat while still slightly soft, since they'll continue cooking.
Per serving (250g / 8.8 oz) · 4 servings total
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