15-Min Stir-Fried Tomato & Egg Recipe

Stir-Fried Tomato & Egg is a simple yet flavorful dish loved across Chinese kitchens for its perfect balance of sweet, tangy tomatoes and silky scrambled eggs. Quick to make and packed with fresh ingredients, this recipe brings comfort food to your table in just minutes. Whether as a main or a side, it’s a satisfying dish everyone will enjoy!

Stir-Fried Tomato & Egg Recipe

Serves: 2 to 4
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
3 tablespoons cooking oil, separated
2 large beef tomatoes, wedged
2 stalks scallions, separated white and green parts, thinly sliced
1/6 teaspoon salt
2 tablespoons ketchup
1 tablespoon sugar
1/2 cup water
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)
8 eggs, whisked

Stir-Fried Tomato & Egg Instructions

1. Prepare the eggs:

• In a bowl, whisk eggs with salt. Set aside.

2. Cook the tomato mixture:

• Heat a wok over high heat until smoking hot, then reduce to medium.
• Add 1 tablespoon oil, the white parts of the scallions, and the wedged tomatoes. Stir briefly.
• Add salt, ketchup, sugar, and water. Cook for about 2 minutes until the tomatoes soften.
• Pour in the cornstarch slurry and stir until the sauce thickens. Remove the tomato mixture from the wok and set aside.

3. Cook the eggs:

• In the same wok, heat the remaining 2 tablespoons of oil over high heat until smoking, then reduce to medium.
• Pour in the whisked eggs and scramble until they are half cooked.

4. Combine and finish:

• Return the tomato mixture to the wok and gently stir to combine with the eggs.
• Add the green parts of the scallions last and give a quick stir.
• Serve immediately and enjoy!

Tips & notes

• Fresh tomatoes bring the best flavor; choose ripe beefsteak tomatoes if possible.
• Cornstarch slurry ensures the sauce has a nice glossy, thickened texture.
• Control heat carefully to avoid overcooking eggs, keeping them tender and silky.