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
- 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.
- While the tomatoes are soaking, beat the eggs. Add a pinch of salt to the eggs before beating.*
- Peel the skin from the tomatoes and cut them into large chunks.
- Heat oil in a skillet or wok over high heat.
- When the oil begins to shimmer, add the eggs. Cook them to be fairly well-done.*
- 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.
- Add the paprika, onion powder, garlic powder, salt, and black pepper. Stir to combine in the mixture.
- Cover the pan with a lid and turn the heat down to medium-low so the juice can reduce and thicken, about 5 minutes.
- Remove from heat, add the sesame oil, and garnish with chopped scallions.
- 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
