Tomato Egg
Tomato Egg is a simple but flavor-packed Chinese comfort dish perfect for busy weeknights or quick meals. Featuring juicy, stir-fried tomato wedges paired with fluffy scrambled eggs, this authentic recipe balances savory, tangy, and slightly sweet flavors with the addition of soy sauce and a hint of sugar. Scallions lend a fresh, aromatic finish, while the fast cooking time—just 10 minutes—makes it a go-to solution for hearty and satisfying dinners in a snap. Serve it hot with steamed rice for a wholesome, one-pan meal that’s as effortless as it is delicious. Keywords: tomato egg recipe, Chinese comfort food, quick stir-fry, scrambled eggs with tomatoes, easy dinner idea.
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Recipe Information
Ingredients
- 4 large eggs
- 3 medium tomatoes
- 2 stalks scallions
- 2 tablespoons vegetable oil
- 0.5 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon soy sauce
Instructions
Wash the tomatoes and cut them into small wedges, roughly 6-8 pieces per tomato.
Crack the eggs into a bowl, add a pinch of salt, and beat them well with a fork or whisk until the eggs are fully mixed and slightly frothy.
Chop the scallions into small pieces, separating the white and green parts.
In a small bowl, combine 2 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of soy sauce. Set this mixture aside.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the eggs and scramble them gently until they are just set and fluffy. Remove them from the pan and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the white parts of the scallions and sauté for about 30 seconds until aromatic.
Add the tomato wedges to the pan and sprinkle with 0.5 teaspoons of salt. Sauté the tomatoes for about 3-4 minutes until they start to soften and release their juices.
Return the scrambled eggs to the skillet with the tomatoes. Pour the soy sauce mixture over the eggs and tomatoes, and gently stir everything together for another minute until well combined and heated through.
Sprinkle the green parts of the scallions over the top and give the dish a final quick stir.
Serve the tomato egg hot with steamed rice or enjoy on its own.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 15.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
