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tomato and egg dish
Bernice Chu, MSPH RD

Jammy Tomato and Egg (Chinese Tomato and Egg Stir Fry)

The Chinese childhood staple you'll make on repeat — jammy garlicky tomatoes, soft scrambled eggs, scallion, rice. Under 15 minutes.
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Prep Time 4 minutes
Cook Time 11 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large ripe tomato (or 2 medium)
  • 4 eggs
  • 1 clove garlic, finely chopped
  • 1 scallion, thinly sliced
  • 2 Tbsp olive oil or canola oil, divided
  • pinch salt
  • pinch sugar
  • cooked white rice or noodles for serving

Equipment

  • large pan

Method
 

  1. Roughly chop the tomato. Finely chop the garlic. Slice the scallion and set aside. Beat the eggs with a small pinch of salt.
  2. Heat 1 tablespoon of oil in a pan over medium heat. Add the eggs and cook, stirring gently, until just barely set but still a little runny. Remove to a plate.
  3. Heat the remaining tablespoon of oil in the same pan over medium heat. Add the garlic and cook 30 seconds. Add the tomatoes, a pinch of salt, and a pinch of sugar. Cook, stirring frequently, for 7 minutes until jammy and concentrated.
  4. Return the eggs to the pan and stir for 30 seconds until warmed through and coated in the sauce.
  5. Serve over rice or noodles with scallion sprinkled on top.

Notes

Use the ripest tomato you can find — the flavor of the dish depends on it. The eggs should be slightly undercooked when you remove them in step 2; they will finish in the sauce. For silkier eggs, add 1 tablespoon of water to the beaten egg mixture before cooking. For a saucier dish, add 2 tablespoons of water to the tomatoes and cook slightly longer. Adjust salt and sugar to taste.