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Stir-fried tomatoes and eggs is the kind of dish that really makes me love cooking, even on a busy weeknight. It’s quick, comforting, and unassuming, but it packs a punch with its creamy eggs and tangy, saucy tomatoes. This simple recipe turns a handful of pantry staples into a meal that’s greater than the sum of its parts. Trust me, the little details in this recipe—like a touch of mayo and perfectly peeled tomatoes—make all the difference.
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This recipe comes from Grace Zhou, a talented chef and founder of Graceful Kitchen. Grace teaches cooking classes here in the Bay Area — my son and I have taken a couple of fun Chinese cooking workshops with her, which is where we learned to make this dish.
This is what I like to call a back-pocket recipe, one of those dishes you can pull out of your back pocket any time you need something fast and delicious made with pantry staples. You can serve it over steamed rice for a quick dinner or as a side dish to accompany a larger meal. And it’s simple enough for a weeknight dinner but still feels like you’re working a little culinary magic.
Stir-fried tomatoes and egg is a classic in Chinese home kitchens, and every household has its own version. Grace’s secret ingredient is mayonnaise, which she whisks into the eggs for extra creaminess. Don’t skip this because it’s what makes this recipe truly shine.
Ingredients You Need
Most of the ingredients for this recipe are likely already in your kitchen. A trip to your local market might be all you need to gather the rest. Here’s what you need:
- Tomatoes: Fresh and ripe tomatoes work best, as they bring natural sweetness and tanginess. If all you have are canned tomatoes, though, you can totally use those.
- Eggs: The base of this dish.
- Mayonnaise: Adds richness and creaminess to the eggs, making them extra luxurious.
- Kosher salt: Enhances the flavors of both the eggs and tomatoes.
- Oil: A neutral oil like avocado or canola works well for frying.
- Tomato paste: The concentrated tomato flavor adds depth of flavor.
- Ground white pepper: A subtle spice that complements the dish’s savory notes. If you don’t have white pepper, you can substitute black pepper.
- Sugar: Just a touch to balance the acidity of the tomatoes.
- Green onion: Adds freshness and a pop of color.
- Sesame oil: A finishing touch for a hint of nutty aroma.
How to Make Stir-Fried Tomatoes and Egg
Despite the short ingredient list, this dish delivers bold flavors. Here’s how you make it:
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- Prepare the tomatoes: Start by blanching and peeling the tomatoes, then roughly chop them.
- Whisk the eggs: Beat the eggs with the mayonnaise and a pinch of salt until they’re frothy.
- Cook the eggs: Heat oil in a wok or skillet. Pour in the eggs and cook until just set, then flip and cook briefly on the other side. Remove from the pan and set aside.
- Sauté the tomatoes: Add more oil to the wok and sauté the chopped tomatoes with tomato paste, salt, and sugar. Cook until the tomatoes soften and release their juices, forming a chunky sauce.
- Combine the ingredients: Return the eggs to the wok and gently stir everything together. Cook for another minute to let the flavors meld.
- Garnish and serve: Garnish with sliced green onions and a drizzle of sesame oil before serving.
Expert Tips for Success
Making this dish is straightforward, but a few tips will ensure the best results:
- Peel the tomatoes: This step is worth the effort to create a smoother, less acidic sauce.
- Don’t overcook the eggs: Keep them soft and slightly runny to soak up the tomato juices later.
What to Serve With It
Stir-fried tomatoes and egg is best served warm, either on its own or with steamed rice. You can air it with side dishes like Dry Fried Green Beans, Cucumber Salad, or Coconut Rice. If you want a heartier meal, serve it alongside Kung Pao Chicken or Ma Po Tofu.
If you're in the Bay Area, be sure to check out Grace's classes! She also taught us to make the most amazing Dan Dan Noodles and Egg Custart Tartlets from scratch, including making the noodles and puff pastry.
Stir-Fried Tomatoes and Egg
Robin Donovan
Ingredients
- 2 large tomatoes peeled and chopped
- 3 eggs
- 1 tablespoon mayonnaise
- 1 teaspoon kosher salt divided
- 3 tablespoons oil
- 1 tablespoon tomato paste
- Pinch of ground white pepper
- 1/4 teaspoon sugar
- 1 green onion thinly sliced
- Dash of sesame oil
Instructions
- Prep the tomatoes Score a small “X” on the bottom of each tomato and blanch them in hot water for about 30 seconds. Peel the skins and chop the tomatoes into large pieces.
- Mix the eggs In a bowl, beat the eggs with mayonnaise and 1/4 teaspoon of salt until smooth and frothy.
- Cook the eggs Heat 2 tablespoons of oil in a wok or skillet. Pour in the egg mixture and cook over low heat until just set. Flip and cook briefly on the other side. Remove from the wok and set aside.
- Cook the tomatoes Add the remaining oil to the wok and sauté the tomatoes with tomato paste, the remaining salt, and sugar. Cook until the tomatoes soften and release their juices, forming a chunky sauce.
- Combine the ingredients Return the eggs to the wok and gently mix with the tomatoes. Stir-fry for another minute to combine.
- Serve Garnish with green onion and a drizzle of sesame oil. Serve warm, over rice if desired.
Notes
2. Mayonnaise in the eggs adds a creamy texture but can be omitted if needed.
3. Adjust the seasoning to your taste by adding more salt, sugar, or white pepper.
Thank you! Your pictures are absolutely mouthwatering!
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Five stars for taste and simplicity.