Stir-fried Egg and Tomato

This is a simple and economical Chinese dish that you can easily prepare. It is one of our favourite dish too. The tomato juices just blends so well with fluffy scrambled eggs that I have trouble resisting the urge to finish the whole plate in one sitting lol. My recipe doesn’t require you to remove the skin of the tomatoes as it is packed with essential nutrients, though this is left to your preference! What’s so great about this dish is that even with so few ingredients, you can easily have a flavourful meal that will make your day! Truly a comforting food.


  • 5 eggs (well beaten)
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 3 big red tomatoes (sliced into wedges)
  • 5 tbs chicken stock (home-made or store bought) * see note
  • 1 tbs sugar
  • 1 tbs catsup
  • 5 tbs oil
  • spring onion (garnish)

*Note you may substitute it with 4 tbs water + 1/4 tsp chicken powder


  • Add 1/4 tsp white pepper and 1/4 tsp salt to the eggs, mix well to combine
  • Heat a wok over medium. When smoke starts to come out, drizzle 3 tablespoon of oil, add in the beaten eggs, scramble the eggs and cook until about 80 percent done ( Soft and no visible liquid eggs can be seen) Remove and set aside
  • Using the same wok on medium heat, drizzle 2 tbs oil. Add in the tomato wedges and stir-fry for about a minute. Add in the chicken stock, sugar and catsup. Turn down the heat to medium low so that the liquid doesn’t dry up. Stir fry until all the tomatoes are softened.
  • Turn off the heat, add in the scrambled egg. Stir to combine.
  • Garnish with chopped spring onions

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