Chinese Tomato Egg

Victoria

Whip up this quick and flavorful Chinese Tomato Egg recipe—perfect for busy weeknights with simple ingredients and rich, comforting taste.

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course, Side Dish

Cuisine Chinese

Servings 2 slices

Calories 320 kcal

3 large eggs – Lightly beaten for the perfect fluffy texture.
2 medium ripe tomatoes – Cut into wedges fresh tomatoes are the star of this dish.
2 tablespoons oil – A neutral oil like canola or vegetable, is best for frying the eggs and tomatoes evenly.
1 –2 teaspoons sugar – A little sugar balances the tartness of the tomatoes and enhances the savory flavor.
½ teaspoon salt – Essential for seasoning. Feel free to adjust to taste.
1 teaspoon light soy sauce – Adds a mild depth of flavor without overpowering the dish.
2 tablespoons water – Helps create a light sauce that coats the eggs and tomatoes beautifully.
Chopped green onions optional – For a pop of freshness and color at the end.

Choosing Tomatoes: The riper the tomato the better the flavor. Look for tomatoes that are plump and fragrant, with a rich red color. Roma or vine-ripened tomatoes are perfect for this dish.
Eggs: To make your eggs even fluffier beat them with a splash of milk or water before cooking. This trick helps achieve a light, creamy texture.
Soy Sauce: Use light soy sauce for a balanced milder flavor. Avoid dark soy sauce as it might overwhelm the dish with its deep, strong flavor.
Optional Garnish: Green onions aren’t just for looks—they add a subtle crunch and brightness that really elevate the dish.

Add four large eggs along with a dash of salt into a mixing bowl to make thickened egg mixture.
Chop 2 to 3 medium tomatoes into wedges or chunks (depending on your texture preference).
Workers can enhance the recipe by finely chopping green onions or garlic for additional depth.

For the cooking process combine 1 tablespoon of oil with a non-stick pan on a medium heat setting.
Pour in the beaten eggs and allow them to sit for a second or two before mixing gently.
The soup needs to cook until it reaches the perfect consistency between firm and creamy.
Remove the eggs and set aside.

Toss in the chopped tomatoes and stir-fry for 2–3 minutes until they start to break down and release their juices.
Season with a pinch of sugar and a dash of light soy sauce to balance the tanginess.

Return the scrambled eggs to the pan.
Gently mix with the tomatoes, allowing everything to heat through and soak up the flavor.
Cook for another minute until the sauce slightly thickens and coats the eggs beautifully.

Give it a taste! Add additional salt, sugar, or soy sauce as desired..
You’re looking for a balance of savory, sweet, and that comforting tomato richness.

Nutrition Information (Per Serving)

Keyword Chinese tomato egg, easy Chinese recipes, tomato scrambled eggs