Stirfried Tomato and Egg 番茄炒蛋


Stirfried Tomato and Egg is a very popular Chinese homestyle dish that I got to learn of from my Chinese friends (and by watching Taiwanese cooking shows on my iPad.) It is not something I grew up eating, but since I’ve started making it, it’s been added to the list of delicious-food-that-takes-no-time-to-make as well as the list of great-for-12-hour-Tuesday-dinners.

Tomatoes and eggs go so well together (yeah, I’m looking at you, Shakshuka) and it is no different in this dish. The sweet-sour tomatoes pair so well with the salty-fluffy egg, and the tomatoey sauce makes such an amazing gravy for rice. I wish I learned of this dish earlier in my life. It’s something I’d be happy to eat on a regular basis! (I have tried it with cherry tomatoes too. While that works as well, I much prefer tomatoes as they are juicer and have less ‘skin’.)


  • 3 eggs
  • 2 tomatoes, cut into wedges
  • a pinch of salt
  • 2 teaspoons sugar (adjust according to how sweet/sour the tomatoes are)
  • 2 tablespoons cooking oil



Add salt to the eggs and beat until air is incorporated. It is of utmost importance to beat the crap out of the eggs so that air is incorporated in them. When there is air incorporated into the eggs, the eggs will be incredibly fluffy when cooked.


In a heated pan, add oil, then add eggs.

When the bottom of the eggs are cooked, pull the edges of the egg to the center of the pan, so that the uncooked egg will flow to the sides of the pan and cook. Repeat until most of the egg is cooked.
With a spatula, break the egg into small bite-sized pieces, then transfer the cooked egg pieces into a small plate and set aside.

In the same pan (without adding oil), add the tomato wedges and sugar. Cook the tomatoes until mostly broken down.

Turn off the heat, then add the egg back into the pan and mix to combine.
Serve and enjoy!

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