Breakfast is my favorite meal of the day, probably because eggs are one of my favorite foods and they are usually considered a breakfast food. Chinese stir-fried tomato and eggs is not traditionally served at breakfast, rather as part of a main meal. I consider it a twist on scrambled eggs and it comes together quickly so, therefore, it is an acceptable breakfast food to me.
What is Chinese Stir-Fried Tomato and Eggs?
It’s really as simple as it sounds—you scramble some eggs and combine them with stir-fried tomato. There are many variations on what else is added, though green onions and soy sauce are common elements.
This is a common dish in China and usually served as a main course. Although scrambled eggs have been eaten in China for thousands of years, it was due to more recent Western influence that tomatoes were added.
How to Serve Chinese Stir-Fried Tomato and Eggs
You can serve alone or with rice at any time of the day. Try adding a side of steamed vegetables to make a more substantial dinner, in which case this would probably serve three or four easily.
You could also just put the eggs on toast. I’m sure that is very untraditional but it tastes great!
Substitutions and Additions
Shaoxing wine is a Chinese cooking wine. If you don’t have it, you could substitute mirin or dry sherry, or just leave it out if you don’t consume alcohol for any reason. Keep in mind that the alcohol itself will mostly cook off.
You can substitute black pepper for the white pepper if you prefer. White pepper has a slightly different taste than black pepper and is a little milder, so I’d use less black pepper.
How to Make Chinese Stir-Fried Tomato and Eggs
Since this is a stir-fry, i.e. a fast-cooking dish, make sure all your ingredients are prepared before you begin cooking. Chop the green onions and the tomatoes, beat the eggs with the salt and white pepper, and I’d even recommend measuring out your soy sauce, sugar and shaoxing wine and combining them in a small bowl.
Cook the Eggs and Green Onions
Set a large wok or skillet over medium high heat. A wok is ideal, but if you don’t have one, a well-seasoned cast iron skillet works well for this dish. That’s what I use, since I don’t have room for a wok. You could also use a non-stick pan, but please make sure it can go over high heat—some may be damaged if you go much higher than medium.
Add one tablespoon of the oil to your pan of choice and when it’s hot, add the green onions. Cook them for about 20 seconds, until fragrant. Add the eggs and cook, stirring, for about 30 seconds. I like to use a spatula for this since it works well for lifting the egg from the base of the pan and folding it over itself, resulting in large curds. Remove the egg from the pan when it’s mostly set but still moist. It will cook a little more later.
Cook the Tomatoes
If there are any bits of egg still in the pan, wipe them out before continuing. Add the other tablespoon of oil and, when it’s hot, add the tomatoes. Cook for about a minute or two, stirring. When the tomatoes are starting to soften, add the sugar, soy sauce and shaoxing wine and stir, then cook for another minute.
Turn off the heat and return the eggs to the pan. Drizzle over the sesame oil and, if desired, add the chili garlic sauce. Stir to combine, breaking up any really large pieces of egg. Serve immediately.
Chinese Stir-Fried Tomato and Eggs
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons peanut or vegetable oil divided
- 3 green onions chopped
- 1 cup diced tomato about 2 medium
- 1/4 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine or dry sherry, or mirin
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce optional
- Beat the eggs with the salt and white pepper and set aside.
- In a large skillet or wok over medium high heat, add 1 tablespoon of the oil. When shimmering, add the green onions and cook for about 20 seconds. Add the eggs and start stirring immediately to form large curds. When the eggs are mostly set but still moist, which should only take about 30 seconds, remove them to a plate.
- Wipe any remaining bits of egg out of the pan and add the other tablespoon of oil. Add the tomatoes and cook, stirring, until they're beginning to soften, about 1-2 minutes. Add the sugar, soy sauce and shaoxing wine, stir and cook for another minute.
- Turn off the heat and return the eggs to the pan. Drizzle over the sesame oil and add the chili garlic sauce if using, then stir to combine, breaking up any large pieces of egg.
- Serve hot, with rice if desired.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!