Tomato Egg
5m prep 10m cook 15m ready
A classic Chinese home-style dish of scrambled eggs stir-fried with tomatoes and soy sauce. Quick, comforting, and perfect over steamed rice.
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 66.3 mg
- Iron: 1.99 mg
- Magnesium: 22.4 mg
- Phosphorus: 179 mg
- Potassium: 316 mg
- Zinc: 1.18 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml vegetable oil
- 4.93 ml vegetable oil
- 29.6 ml soy sauce
- 14.8 ml water
- chili sauce
- 1.23 ml sesame oil
Prepare
- 1 green onion, finely chopped
- Beat 6 large eggs
- Dice 237 ml fresh tomatoes
Let's Cook
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Step 1.
Preheat a wok over medium heat until wisps of smoke rise from the surface. Add 2 tablespoons of the vegetable oil and the finely chopped green onion, and stir-fry for 10 seconds.
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Step 2.
Add the beaten eggs to the wok and cook, gently scrambling, for about 1 minute, or until the curds have set but are still soft and not hard. Remove the wok from the heat, transfer the eggs to a medium bowl, and set aside. Rinse out the wok and dry it with a towel.
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Step 3.
Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil and heat until it starts to shimmer. Add the diced fresh tomatoes and stir-fry until they are soft and have released their juices, about 1 minute.
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Step 4.
Add the soy sauce to the tomatoes and stir-fry for 1 minute.
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Step 5.
Add the cooked eggs back to the wok and stir to combine with the tomatoes. If the mixture looks too dry, add 1 to 2 tablespoons of water. Add chili sauce to taste, if using. Gently stir-fry for about 1 minute, then drizzle with ¼ teaspoon sesame oil. Serve immediately with steamed rice or Simple Congee.
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