Chinese Tomatoes and Eggs

Easy 10-minute tomato egg recipe features soft, savory scrambled eggs mixed with sweet, tangy tomatoes for the ultimate home-cooked comfort food.

Course Breakfast, Lunch, Lunch & Dinner, Main Course

Cuisine Chinese

Keyword Chinese stir fried tomatoes and eggs, egg and tomato recipe, tomato egg

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 286kcal

Author Megan

Whisk and season eggs. In a small bowl, whisk the eggs, salt, and pepper until combined. Set aside.
Scramble the eggs. Heat a tablespoon of oil in a wok or large skillet over medium heat. Add the eggs and lightly scramble with a rubber spatula until almost done. The tops of the eggs should look slightly runny and glossy. Remove from the pan and set aside.
Mix the sauce. In a small bowl, mix the water, ketchup, oyster sauce, soy sauce, sugar, and water until combined. Set aside.
Sauté aromatics. Heat another tablespoon in the wok over medium heat. Add garlic and green onion and saute until fragrant, about 30 seconds.
Add tomatoes. Then add the tomatoes and cook for about 30 seconds to release their juices. Add the sauce and mix until combined. Cook until the tomatoes reach a boil and soften, about 2-3 minutes.
Add cornstarch slurry. In a small bowl, mix cornstarch and 1 tablespoon water until combined. Once the tomatoes are simmering, add the cornstarch and gently mix to thicken the sauce.
Combine and serve. Add the eggs back and finish with sesame oil, and gently toss to combine. Taste and adjust with more salt or sugar if needed. Garnish with green onions and serve with steamed rice. Enjoy!

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