Tomato Eggs is one of the quickest egg recipes you can make after scrambled eggs. Lightly seasoned with soy sauce and sesame oil, this savory tomato-egg stir-fry pairs perfectly with steamed rice.
Tomato Egg Stir Fry
Tomato Egg stir fry is a beloved Chinese home-style dish. Soft, creamy scrambled eggs are combined with ripe tomato wedges and finished with a touch of soy sauce and sesame oil for a bright, savory result. Served over steamed rice, it makes a quick, comforting meal.
Every household in China has its own take on this recipe, so feel free to adjust seasonings and ingredients to taste. After simple scrambled eggs, this is one of the easiest and most satisfying egg dishes to prepare. It also works well spooned over toast for breakfast.
Tomato Egg Stir Fry Ingredients
This simple, tasty dish has a few common variations. The list below covers the essentials so you can make it quickly—most recipes take about 10 minutes once you start cooking.
Tomatoes – Use fresh, ripe tomatoes for the best balance of sweet and tart. Cut into medium wedges so they hold their shape through cooking. Cherry or grape tomatoes can be used in a pinch.
Eggs – Large eggs work well; organic if you prefer.
Soy sauce – Light or all-purpose soy sauce adds depth; you can substitute oyster sauce if desired.
Garlic – Optional but recommended for extra flavor. You can also add julienned ginger.
Salt, pepper, and sugar – A pinch of sugar helps balance tomato acidity.
Sesame oil – Added at the end for aroma; omit if you prefer.
Green onion – Chop and use the white parts while cooking, then add the green parts for garnish.
Cornstarch – A small cornstarch slurry added near the end thickens the sauce slightly and helps it cling to the eggs and tomatoes.
How to make Tomato Egg Stir Fry
As with most stir-fries, have all ingredients prepped and ready before you heat the pan.
Make scrambled eggs – Beat eggs with a little salt and pepper until slightly frothy. Heat 1 tablespoon of neutral oil in a large nonstick skillet or wok, add the eggs, then reduce heat to low–medium. Let the eggs set around the edges, then push gently toward the center, breaking any large curds as you go. Cook until just creamy and slightly underdone; they will finish cooking with the tomatoes.
After the eggs are mostly set, transfer them to a plate and wipe the pan clean with a paper towel.
Cook the tomatoes – Add the remaining oil to the pan and sauté garlic and the white parts of the green onion until fragrant, about 30 seconds. Add the tomato wedges and a pinch of salt. Tomatoes release their juices as they cook; if you want more sauce, add about 1/3 cup water, 1 tablespoon soy sauce, and 1/2 teaspoon sugar. Cook until the tomatoes are tender but still hold their shape—avoid overcooking to mush.
Tips and tricks for perfect Tomato eggs
- Use ripe, fresh tomatoes for the best flavor—canned tomatoes won’t give the same brightness.
- For creamy eggs, cook them on low–medium heat and remove while slightly underdone; they’ll finish cooking with the tomatoes.
- A large nonstick pan or wok makes cooking and cleanup easier.
- Keep the seasoning simple to let the tomato and egg flavors shine, or experiment with ginger, oyster sauce, or chili for variations.
Serving & storage
Tomato egg stir-fry features soft scrambled eggs and juicy, tender tomatoes in a slightly saucy base—perfect with hot steamed rice. It also tastes excellent spooned over toast for a nontraditional breakfast option.
Serve immediately for the best texture. Leftovers can be kept in an airtight container in the refrigerator for 1–2 days. The cornstarch may thicken the sauce in the fridge; add a splash of water when reheating to loosen the sauce.
More stir-fry recipes…
Try other quick stir-fries for weeknight meals such as shrimp stir-fry loaded with vegetables, an Asian ground beef bowl, or Thai cashew chicken for a different flavor profile.
Tomato Eggs
Ingredients
- 6 large eggs
- ¾ teaspoon salt
- pepper to taste
- 2 tablespoons neutral oil
- 3 cloves garlic, minced
- 2 green onion, chopped white and green parts divided
- 2 medium tomatoes cut into 8 wedges
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- ⅓ cup water
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
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Crack the eggs into a bowl, season with salt and pepper, and beat until slightly frothy.
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Heat 1 tablespoon oil in a large wok or nonstick skillet. Pour in the eggs and reduce heat to low–medium. When the edges start to set, push the mixture toward the center and break any large curds. Cook about 3 minutes until creamy and slightly underdone.
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Remove the eggs and set aside. Wipe the pan clean and add the remaining oil.
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Sauté garlic and the white parts of the green onions for about 30 seconds until fragrant.
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Add tomato wedges and their juices, sprinkle with about 1/4 teaspoon salt, cover, and cook for 2 minutes.
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When the tomatoes have softened but still hold their shape, add the water and sugar and mix.
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Lower the heat and stir in the cornstarch slurry and soy sauce. Let the mixture simmer for 30 seconds until it slightly thickens.
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Turn off the heat, add the scrambled eggs, green onion greens, and sesame oil. Toss gently to combine.
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Serve hot with steamed rice.
Video
Notes
- Adjust the sugar to balance the acidity of your tomatoes.
- Be mindful of salt: soy sauce already adds salt, and a small amount of sugar is used in both the eggs and the tomato mixture in this recipe.