Soft scrambled eggs and tender tomatoes coated in a sweet, tangy, and savory sauce. This easy Chinese tomato egg stir-fry recipe is ready in just 10 minutes. I scramble the eggs until they're still glossy, then remove them from the pan so they stay soft when mixed back into the hot tomato sauce.
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Tomato and egg stir-fry is a humble Chinese home-style dish with roots in Northern China. Every household has its own way of making it, with different preferences for sweetness, tanginess, and sauce consistency.
My mother often made this quick and simple dish for our family of five, and my favorite part was always spooning the tangy tomato sauce over plain steamed rice. It's a great dish for a quick lunch or dinner, especially on busy weekdays.
To create a sauce with a balance of sweet, tangy, and savory flavors, I use ketchup, Shaoxing wine, and a little sugar. I cook the tomatoes until softened, allowing some of their moisture to evaporate and concentrating their flavor while keeping the sauce thick enough to coat the eggs but still saucy enough to spoon over rice.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Roma Tomatoes: Choose ripe tomatoes for their sweet, tangy flavor and firm flesh. Plum or medium vine tomatoes also work. Avoid thick-skinned tomato varieties, as the skins can remain tough after cooking.
- Large Eggs: I prefer eggs with deep golden yolks for a more vibrant-looking dish, but any large eggs work.
- Scallions: Separate the white and green parts, as they're added at different cooking stages.
- Water
- Toasted Sesame Oil: Adds a rich, nutty flavor to the scrambled eggs.
- Vegetable Oil: Or use another neutral oil with a high smoke point, such as canola or refined avocado oil.
Sauce
- Ketchup: I prefer Heinz for its balanced sweetness and tanginess. Avoid flavored ketchup with added spices that can change the sauce's taste.
- Cornstarch: Thickens the sauce so it coats the eggs and tomatoes while remaining saucy. Potato starch also works.
- White Granulated Sugar: Balances the acidity of the tomatoes and ketchup. Cane sugar also works.
- Salt
- Shaoxing Wine: Adds savory depth to balance the sweet and tangy sauce. Dry sherry also works as a substitute.
- Ginger: Fresh ginger adds a warm, aromatic flavor to the sauce. Ground ginger also works.
- Cold Water: Helps evenly mix the cornstarch into the sauce before heating to prevent lumps.
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Expert Tips
- Use a large nonstick pan so the eggs spread out, cook evenly, and don't stick.
- Beat the eggs until smooth so the whites and yolks combine evenly for a uniform, tender texture.
- Keep the scrambled eggs glossy because they'll continue cooking in the hot tomato sauce.
- Whisk the sauce before adding to redistribute settled cornstarch so the sauce thickens evenly.
- Don't overcook the tomatoes or they'll become mushy and lose their shape.
Instructions
Below are step-by-step instructions on how to make Chinese tomato egg stir-fry:
- Make the sauce: In a small bowl, combine all the sauce ingredients and mix until the sugar dissolves and the cornstarch is evenly combined. Set aside.
- Make the egg mixture: Crack the eggs into a medium bowl and add the toasted sesame oil. Beat for about 30 seconds until no visible streaks of egg white remain. Set aside.
- Cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large nonstick pan over medium heat. Add the egg mixture and gently scramble until just set but still glossy. Break into large chunks, remove from the pan, and set aside.
- Cook the scallions and tomatoes: Add the remaining oil to the pan and sauté the scallion whites for 5 seconds until fragrant. Add the chopped tomatoes skin-side down and the water. Cook for about 3-4 minutes until the tomatoes soften, the skins begin to peel, and some of the excess moisture evaporates.
- Add the sauce: Whisk the sauce again to redistribute the cornstarch, then pour it over the tomatoes. Simmer for about 1 minute until the sauce lightly coats the back of a spoon.
- Finish the dish: Add the cooked eggs and gently fold them into the tomatoes and sauce. Remove from heat, transfer to a large serving plate, and garnish with scallion greens. Season with more salt if needed. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover Chinese tomato egg stir-fry in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don't recommend freezing this dish because the scrambled eggs can become rubbery after thawing.
- Reheating: Microwave in 30-second intervals until heated through, stirring between intervals. Alternatively, reheat in a nonstick pan over medium-low heat for about 3-5 minutes, stirring gently to avoid breaking up the eggs.
Pairing Suggestions
Serve this simple tomato egg stir-fry with:
- Steamed Rice: Soaks up the sweet and tangy tomato sauce.
- Chinese Garlic Bok Choy: A light, garlicky vegetable side dish.
- Hot and Sour Soup: A savory, tangy soup to complete the meal.
FAQ
Cook them for another 1-2 minutes with a splash of water until tender. Firmer, less ripe tomatoes may need more time.
Replace the Shaoxing wine with dry sherry and ensure the ketchup and other packaged ingredients are gluten-free.
More Like This
📖 Recipe
10-min. Easy Chinese Tomato Egg Stir-Fry
Ingredients
- 4 medium ripe roma tomatoes cut lengthwise into quarters
- 6 large eggs
- 1 scallion finely chopped - divided into white & green parts
- ¼ cup water room temperature
- 1 teaspoon sesame oil toasted kind
- 1.5 tablespoon vegetable oil or any neutral oil
Sauce
- 3 tablespoon ketchup
- ½ tablespoon cornstarch
- 2 teaspoon white granulated sugar
- ¾ teaspoon salt
- ½ teaspoon Shaoxing wine or dry sherry
- ½ teaspoon ginger thinly sliced
- ½ cup water cold
Instructions
- In a small bowl, combine all the sauce ingredients and mix until the sugar dissolves and the cornstarch is evenly combined. Set aside.
- Crack the eggs into a medium bowl and add the toasted sesame oil. Beat for about 30 seconds until no visible streaks of egg white remain. Set aside.
- Heat 1 tablespoon (15 ml) vegetable oil in a large nonstick pan over medium heat. Add the egg mixture and gently scramble until just set but still glossy. Break into large chunks, remove from the pan, and set aside.
- Add the remaining oil to the pan and sauté the scallion whites for 5 seconds until fragrant. Add the chopped tomatoes skin-side down and the water. Cook for about 3-4 minutes until the tomatoes soften, the skins begin to peel, and some of the excess moisture evaporates.
- Whisk the sauce again to redistribute the cornstarch, then pour it over the tomatoes. Simmer for about 1 minute until the sauce lightly coats the back of a spoon.
- Add the cooked eggs and gently fold them into the tomatoes and sauce. Remove from heat, transfer to a large serving plate, and garnish with scallion greens. Season with more salt if needed. Serve immediately.
R.T
Best tomato & egg dish ever!❤️
Christie Lai
Thank you so much for making my recipe and leaving a positive review, R.T!
Stacy L
I was so excited when I came across this recipe; my first job as a teenager was in a Chinese restaurant and i used to love eating the Chinese dishes that the cooks ate (im not Chinese). They used to make this fairly often, sometimes with beef. Anyway, i made it and it brought me back in the best way! Thank you so much for the nostalgia, ill be making this fairly often now.
Christie Lai
Thank you so much making my recipe and for leaving this review, Stacy! Happy that I could bring back some nostalgia for you 🙂
Deb F
Delicious! Added a little black pepper but otherwise followed recipe to a tee.
Christie Lai
Thanks for making my recipe and glad you enjoyed, Deb!
Ted
yummy. needed more seasoning for my taste
Christie Lai
Thanks for making my recipe and for leaving this positive review!
M
I make this a lot now… my in-house take out! Love it!
Christie Lai
Haha this comment cracked me up in the best way possible! Thank you so much for making my recipe, M!
Shireen
I have always wondered how the eggs in this dish taste so silky smooth and now I know! Thanks to you Christie this is a much loved recipe in our family 💞
Christie Lai
Thanks so much for making my recipe, Shireen! Happy to hear that you enjoyed it and glad I could share this one with your family 🙂
Ananda
I have made this dish frequently and come to really love it. It is absolutely delicious and so easy to whip up!
Christie Lai
This makes me super happy to read, thank you so much for making it so often! Have a lovely day!
Mary Ann Wolfe
Loved, loved this recipe. Sesame oil added special flavor.
Christie Lai
Thank you so much for making my recipe! So glad you enjoyed it!
GTPONY
I peel and cook the tomatoes with a crushed clove of garlic, then add sauce ingredients and set aside... cook the eggs half done, add back tomatoes and sauce, heat through, shut off before fully done as it keeps cooking. Garnish with green onions.
Sandra
This was so good! We bought a 1/2 bushel of tomatoes and was looking for recipes other than sauce to use up some of the tomatoes. My family ate this up and this dish will definitely become part of our regular rotation!
Christie Lai
Thank you so much for making my recipe and for sharing your kind review, Sandra! I'm so happy your family enjoyed it and glad it will be apart of your rotation 🙂
Collin Chin
I was looking for a tomato & eggs recipe today and came upon yours. It looks easy to prepare. I always wondered what are the other ingredients that goes into this dish. I hope to try it tonight.
christieathome
I hope you enjoy my recipe, Colin!
Jojo
Can i use canned tomato puree instead of fresh tomato?
christieathome
I wouldn't recommend that as a substitute as I'm afraid the tomato puree may be too overpowering over fresh tomatoes.
Maria
Really easy and delicious! My only adjustment was adding a tablespoon of siracha in place of a tablespoon of ketchup. I've made this sans siracha before and it's still great but would definitely recommend a little chilli sauce for a kick.
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
jaclyn
I made it!!! and it was delicious! Easy to make, quick and delicious. I posted it on my blog with your name and web on it. Thanks for the recipe!
christieathome
Thanks for making my recipe and I appreciate you providing a backlink to my website.
Laura Rybak
This is just so easy and delicious. My boyfriend said it was just like he remembered from his childhood. Thank you!
christieathome
Awesome! Thanks for making my recipe, Laura! Happy it could bring back childhood memories for your boyfriend.