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Stir-fried Tomato and Eggs (番茄炒蛋)

Stir-fried Tomato and Eggs (番茄炒蛋)

番茄炒蛋, or Stir-fried Tomato and Eggs, is a classic, homely dish in Chinese cuisine. It's beloved for its simplicity, comfort, and the perfect blend of the tanginess of tomatoes with the fluffiness of scrambled eggs. This dish is incredibly easy to make and is a staple in many Chinese households. Here's a straightforward recipe to bring this comforting dish to your table.
Course Main Course
Cuisine Chinese


  • 4 large eggs
  • 3 medium-sized ripe tomatoes cut into wedges
  • 2 tablespoons vegetable oil
  • 2 teaspoons sugar adjust to taste
  • Salt to taste
  • A pinch of ground white pepper
  • 1 green onion finely chopped (optional for garnish)
  • 1 teaspoon sesame oil optional


Prepare the Eggs:

  • Beat the eggs in a bowl. Season with a little salt and white pepper. Set aside.

Cook the Tomatoes:

  • Heat 1 tablespoon of oil in a pan over medium heat. Add the tomato wedges.
  • Sprinkle sugar over the tomatoes (this helps to enhance their natural sweetness).
  • Cook the tomatoes until they start to soften and release their juices. Stir occasionally. This should take about 3-5 minutes.
  • Once the tomatoes are soft and the sauce has thickened slightly, transfer them to a bowl and set aside.

Scramble the Eggs:

  • In the same pan, add another tablespoon of oil.
  • Pour in the beaten eggs. Let them sit for a few seconds, then gently scramble until just set but still slightly runny. They will continue to cook once you add the tomatoes back in.

Combine Eggs and Tomatoes:

  • Quickly add the cooked tomatoes back into the pan with the eggs.
  • Gently stir to combine the eggs and tomatoes. If using, drizzle with sesame oil.


  • Immediately remove from heat to avoid overcooking the eggs.
  • Season with additional salt if needed.
  • Garnish with chopped green onions.
  • Serve hot, preferably with a bowl of steamed rice.

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