Growing up, one of my favorite dishes was stir-fried tomato and egg. It was one of the first recipes I learned to cook from my parents, and is one of my go-tos when I want to cook something comforting, healthy, and easy. In high school, I’d often stay up late studying, and my mom would knock on my door to ask if I wanted tomato egg noodles, so I associate this dish with my mom’s care.

This is a staple homestyle Chinese dish, so restaurants and online recipes will each have slight modifications. Variations on stir-fried tomato and egg include a sweeter version, a more savory version, including ketchup, serving it over noodles, and more. There are more possibilities than you’d think with such a simple recipe! My favorite version tends to be on the more savory side, and the texture is thick like stew, which makes it a perfect accompaniment to rice or noodles.

Dietary restrictions:

• vegetarian
• soy-free
• nut-free
• gluten-free
• refined sugar-free
• paleo

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

• 4-5 medium tomatoes
• 4 eggs, beaten and salted
• 1/2 tbsp (15 mL) cooking oil
• 1/2 tsp (2.5 g) smoked paprika powder
• 1/2 tsp (2.5 g) onion powder
• 1/2 tsp (2.5 g) garlic powder
• 1/4 tsp (1 g) sesame oil
• 1/4 tsp (1 g) salt
• 1/4 tsp (1 g) black pepper
• scallions, chopped
• ginger, sliced

Directions

1. Boil water and pour into a bowl. Soak the tomatoes in this bowl for at least 5 minutes. This softens the skin and begins to break down some of the flesh inside, which helps the tomatoes release more juice and reduce later.
2. While the tomatoes are soaking, beat the eggs. Add a pinch of salt to the eggs before beating.*
3. Peel the skin from the tomatoes and cut them into large chunks.
4. Heat oil in a skillet or wok over high heat.
5. When the oil begins to shimmer, add the eggs. Cook them to be fairly well-done.*
6. When the eggs are fully solid, add the tomato and ginger slices, and stir-fry for about 15 seconds. The tomatoes will begin to release juice.
7. Add the paprika, onion powder, garlic powder, salt, and black pepper. Stir to combine in the mixture.
8. Cover the pan with a lid and turn the heat down to medium-low so the juice can reduce and thicken, about 5 minutes.
9. Remove from heat, add the sesame oil, and garnish with chopped scallions.
10. Serve immediately over noodles or rice.*

Recipe Notes

• I’ve always been told not to salt eggs before scrambling them, but I came across this article from Serious Eats that convinced me it doesn’t make a difference.
• Unlike scrambled eggs, which most people prefer to be soft and silky, I find this dish works best when the eggs hold more structure and firmness, but feel free to experiment with what you like!
• I love eating this dish with a side of preserved or pickled vegetables (榨菜) because the saltiness balances out the natural sugars in the tomatoes