Stir-fried tomatoes and eggs is a beloved dish in China, almost universally enjoyed—unless someone dislikes tomatoes. As a child, I didn’t care much for tomatoes, but surprisingly, after I started cooking, I began to love dishes like tomato and egg soup and other tomato-based recipes.
This dish uses simple ingredients and is easy to prepare, making it perfect for busy people. I’ve slightly adjusted the recipe so that the tomatoes and eggs blend better, giving the eggs a softer texture. Though the presentation may not be as traditional, the taste is excellent.
Ingredients for Tomato and Egg Stir Fry
- 2 tomatoes (about 325g)
- 2 eggs
- 2 green onions, about 10-15g
- 1 tbsp oil
- 1/4 tsp salt
Choose deep-red tomatoes for the best flavor, as they’re juicier and more flavorful when cooked. Rinse the tomatoes and chop them into small pieces.
Green onions are the soul of this dish; without them, I might not enjoy it as much. Slice the green onions. Beat the eggs in a bowl. Eggs and green onions are a perfect match—I love them!
This dish is light, and since I’ve modified the cooking method to skip pan-frying the eggs separately, it requires less oil. If you prefer a slightly sweet taste, you can add a bit of sugar.
How to Stir-Fry Tomato and Egg
You can use a nonstick or stainless-steel pan for this dish, but avoid using a cast-iron pan, as it may react with the tomatoes’ acidity. The acid in tomatoes can interact with the iron, giving the dish a metallic taste and possibly causing slight oxidation on the pan’s surface.
Step 1. Dry the pan and add the oil. Once hot, add the tomatoes.
Step 2. Stir-fry until the tomatoes soften and release their juice. Add salt to season.
Step 3. Pour in the beaten eggs. Once the eggs start to set, stir gently.
Step 4. When the eggs are fully cooked, sprinkle with green onions, stir to mix, and remove from the pan.
I missed the timing while taking photos; ideally, the dish should be removed from the heat a bit earlier for softer eggs and more juice. If needed, adding a splash of water can give the dish a saucier texture, perfect for mixing with rice.
