Stir-Fried Tomatoes and Egg

5 from 2 votes

This classic Chinese dish turns humble ingredients into a comforting, flavorful meal. Creamy eggs meet tangy tomatoes in this easy, versatile recipe that’s perfect for any time of day.

Course Main Dish Recipes

Cuisine Asian, Chinese

Diet Vegetarian

Keyword air fryer eggs, stir fried tomatoes, stir fry

Prep Time 10

Cook Time 15

Servings servings

Calories 360kcal

Author 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.

Video

Notes

Use ripe tomatoes for the best flavor.
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.

Nutrition