Chinese Eggs and Tomatoes Stir-Fry
Prep time
Cook time
Total time
Yield: Serves 2 to 4
  • 2 big tomatoes
  • 3 large eggs
  • ½ teaspoon salt and one pinch
  • Ground white pepper
  • Sugar
  • Oil for stir-frying
  • Water
  • Chopped spring onion and coriander, as garnish
  1. Bring a small pot of water to a boil. Prepare another bowl of ice water.
  2. Cut a shallow, small "X" at the base of each tomato and blanch in the hot water for 30 seconds. Remove the tomatoes when you see the tomato skin begins to peel away from the fruit. Submerge the tomatoes into ice water until cool enough to handle.
  3. Peel off the tomato skin and cut each tomato into 6 or 8 wedges, depending on how big the tomato is. Discard the skin and set the tomato wedges aside.
  4. Whisk eggs and season with ½ teaspoon salt and a few dashes of ground white pepper.
  5. Heat a non-stick pan over medium-high heat and coat with a thin layer of oil. (If you are not using a non-stick pan, you will need to add a lot more oil to prevent the eggs from sticking.)
  6. Add in the eggs, stirring frequently until it forms curds but still moist-looking. Transfer the eggs into a bowl and set aside.
  7. Add in 1 tablespoon of oil and add in the tomato wedges and sprinkle in a pinch of salt. Cook over medium heat, stirring occasionally and squashing the tomatoes, until the tomatoes the tomatoes are really soft and the tomato juice has reduced. If it's too dry, you can add in a splash of water but not too much if you don't want the dish to be watery.
  8. Add in the eggs and season with sugar and additional salt to taste. Toss well to combine them altogether.
  9. Transfer to a serving plate, garnish with spring onion and coriander and serve with rice and other dishes.
Naggy Notes
- In Chinese cuisine, we usually serve a few dishes to go with rice, like a soup, a meat dish and a vegetable dish. Hence the serving size varies depending on how many dishes we prepare. For X and I, I will prepare one more meat dish to go with this vegetable dish and it will be enough for 2 of us. If you are serving this for 4, you should add in two or three more dishes to complete the meal. If not, you will need to double the quantities so that there will be enough to go around.
Recipe by Foodie Baker at