Stir-Fried Tomatoes and Eggs
Stir-fried tomatoes and eggs is one of those dishes that reignites my passion for cooking, even on the busiest of weeknights. It’s quick to prepare, soothing, and wonderfully simple, yet it delivers bold flavors with its rich eggs and zesty, sauce-laden tomatoes. This straightforward recipe transforms a few pantry staples into a delightful meal that’s more than the individual ingredients suggest. Believe me, those little touches—like a dab of mayonnaise and well-peeled tomatoes—truly elevate this dish.
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This recipe is a creation of Grace Zhou, a skilled chef and the mind behind Graceful Kitchen. Grace conducts cooking classes in the Bay Area, and my son and I have enjoyed a couple of engaging Chinese cooking workshops with her, where we picked up this recipe.
I like to think of this as a back-pocket recipe—one of those meals you can whip up anytime you need something quick and tasty using pantry staples. It pairs beautifully with steamed rice for a fast dinner or serves as a delightful side for a more elaborate meal. It’s uncomplicated enough for a weeknight dinner, yet still brings a touch of culinary magic to the table.
Stir-fried tomatoes and eggs is a beloved staple in Chinese households, and each family boasts its own variation. Grace’s secret ingredient? Mayonnaise, which she blends into the eggs for extra creaminess. Trust me, don’t skip this step—it’s what makes this dish truly exceptional.
Necessary Ingredients
You probably have most of these ingredients already in your kitchen. A quick trip to your local grocery store might just be all you need to complete your list. Here’s what you’ll need:
- Tomatoes: Fresh, ripe tomatoes are ideal as they provide natural sweetness and a slight tang. Canned tomatoes can work in a pinch, though!
- Eggs: The core element of this dish.
- Mayonnaise: Provides richness and creaminess to the eggs, enhancing their luxurious texture.
- Kosher salt: Helps elevate the flavors of both the eggs and tomatoes.
- Oil: A neutral oil such as avocado or canola is best for frying.
- Tomato paste: This concentrated form of tomato flavor adds richness to the dish.
- Ground white pepper: A gentle spice that complements the savory aspects of the dish. If you don’t have white pepper, black pepper can be used instead.
- Sugar: Just a hint to balance the acidity of the tomatoes.
- Green onion: Adds a refreshing touch and a splash of color.
- Sesame oil: A perfect finishing touch for a nutty aroma.
Preparing Stir-Fried Tomatoes and Egg
Even with just a few ingredients, this dish delivers robust flavors. Here’s how to make it:
- Get the tomatoes ready: Begin by blanching and peeling the tomatoes, then chop them roughly.
- Beat the eggs: In a bowl, whisk together the eggs, mayonnaise, and a pinch of salt until frothy.
- Cook the eggs: Heat oil in a wok or skillet. Add the egg mixture and cook until barely set, then flip and briefly cook the other side. Remove from the pan and set aside.
- Sauté the tomatoes: Pour a bit more oil into the wok and sauté the chopped tomatoes along with tomato paste, salt, and sugar. Cook until the tomatoes soften and start to release their juices, creating a thicker sauce.
- Mix it all together: Add the eggs back into the wok and gently combine everything. Let it cook for another minute to blend the flavors.
- Add finishing touches and serve: Garnish with sliced green onions and a drizzle of sesame oil just before serving.
Tips for Success
Crafting this dish is simple, but keeping a few tips in mind will help you achieve the best results:
- Peeling the tomatoes: Taking the time to peel them results in a smoother, less acidic sauce.
- Avoid overcooking the eggs: You want to keep them soft and slightly runny, so they can soak up the tomato juices later.
Serving Suggestions
Stir-fried tomatoes and eggs are best enjoyed warm, whether by themselves or with a side of steamed rice. This dish pairs nicely with sides like Dry Fried Green Beans, Cucumber Salad, or Coconut Rice. If you’re in the mood for something heartier, consider serving it next to Kung Pao Chicken or Ma Po Tofu.
If you find yourself in the Bay Area, don’t miss out on Grace’s classes! She also taught us how to make the most amazing Dan Dan Noodles and Egg Custard Tartlets from scratch, including the noodles and puff pastry.
Stir-Fried Tomatoes and Egg
Robin Donovan
This traditional Chinese dish takes simple ingredients and turns them into a satisfying, flavorful meal. Creamy eggs meet tangy tomatoes in this easy, adaptable recipe that’s perfect for any meal of the day.
(keep your screen awake)
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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.
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Mix the eggs In a bowl, beat the eggs with mayonnaise and 1/4 teaspoon of salt until smooth and frothy.
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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.
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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.
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Combine the ingredients Return the eggs to the wok and gently mix with the tomatoes. Stir-fry for another minute to combine.
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Serve Garnish with green onion and a drizzle of sesame oil. Serve warm, over rice if desired.
- Mayonnaise in the eggs adds a creamy texture but can be omitted if needed.
- Adjust the seasoning to your taste by adding more salt, sugar, or white pepper.
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