Tomato Eggs – 番茄炒蛋

It is a dish you rarely see on menus, yet tomato and eggs are a classic staple of Chinese home cooking. Tomatoes, eggs and spring onions may seem like simple, basic ingredients but the subtle complexity of this dish is often overlooked as it is such a humble and easy-to-cook dish. Have you ever taken a bite of tomato and eggs and wondered how the eggs manage to taste like tangy tomatoes, yet is still fluffy? Although tomato and eggs seem like an easy omelette thrown in together the pan right off the bat, these two ingredients are actually cooked separately to retain its respective textures.

In our recipe, the tomatoes are firstly stir fried with fragrant spring onions and thickened with a cornflour slurry. Then the beaten eggs are gently, but not fully, cooked on their own until creamy, before the tomato mixture is added in. This allows the half scrambled eggs to absorb the rich, robust tomato juices to create that amazing combination of texture and flavour.

To some, tomato and eggs may taste like nostalgia, and to those who are curious of how real Chinese comfort food tastes like – try a heaping scoop of aromatic tomato and eggs over steaming hot rice!

#themeatmensg #simple #delicious

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  • Servings: 2

  • Time: 15 mins

  • Skill: Easy


  1. 2 tomatoes

  2. 5 eggs

  3. ½ tsp salt

  4. ⅛ tsp pepper

  5. 3 tbsp ketchup

  6. 2 tsp sugar

  7. 50ml water

  8. cornflour slurry (1 tsp cornflour mixed with 2 tbsp water)

  9. 2 stalks of spring onion

  10. 4 tbsp oil


  1. Cut the tomatoes in chunks

  2. Chop the spring onions

  3. Whisk 5 eggs with ½ tsp salt and ⅛ tsp pepper

  4. Heat 2 tbsp oil

  5. Add half of the chopped spring onions, followed by the tomatoes

  6. Stir fry for a minute

  7. Add in 3 tbsp ketchup. Give it a good stir

  8. Pour in 50ml water and simmer for 30 seconds

  9. Thicken it with cornflour slurry

  10. Dish out and set aside

  11. In a clean non stick pan, heat up 2 tbsp oil on medium heat

  12. Pour in the egg mixture

  13. Using a spatula, push the cooked egg from the sides to the centre until no visible liquid egg remain.You will achieve a ‘rippled’ scramble egg

  14. Pour the cooked tomato mixture and mix it quickly with the scrambled egg

  15. Sprinkle the remaining half of the chopped spring onions

  16. Serve immediately

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