Chinese Tomato and Egg Stir Fry – Recipe

Simple but very delicious, this tomato and egg stir-fry is truly one of my favorite egg dishes. Did you also know that it’s a national dish adored by most households in China as well?

This satisfying dish combines ripe tomatoes with gently scrambled eggs in a balanced sweet and savory sauce. It’s often served with a bowl of steamed rice and is one of my ultimate comfort meals!

Garnish with some optional fresh herbs for some extra color: I used bitter melon here but you can also use cilantro, chives, or scallions.

A note about cornstarch:

*Cornstarch: A lot of asian households like putting cornstarch in eggs for softer, more tender and moist eggs. The cornstarch helps prevent them from setting too firm. Add about 1/8 tsp per egg.

You can also add cornstarch to thicken the tomato sauce as well (½ tsp cornflour, mixed with a little cold water).

INGREDIENTS

4 small to medium tomatoes (about 1 pound)
4 eggs
1/2 tsp cornstarch (optional)

2 tbs light EVOO
2 garlic cloves (smashed and minced)
1 tsp salt (divided 1/2 and 1/2)
1/8 tsp white pepper
1/2 tsp sesame oil

2 tbs water

1-2 drops of Maggi Seasoning
1/2 tbs tomato paste (or 2 tbs ketchup)

½  tbs light EVOO oil
1/2 cup water
1 tsp soy sauce 

½ tsp cornflour, mixed with a little cold water (optional to make the sauce thicker)

Fish sauce (to taste) 

GARNISHING

Ground pepper
1 scallion (finely chopped)
Bitter melon leaves (Optional, loosely chopped. Or garnish with cilantro, scallion or chives)

PREPARATION

1. OPTIONAL STEP: (if you want to remove tomato skins) Use a sharp knife to score a 1-inch size “X” on the bottom of the tomatoes. Cut just enough to pierce through the skin, but not into the flesh of tomatoes.
- Boil them into hot water for 20 secs and then soak in a ice water bath.
- Peel off tomato skins and cut into small chunks.

2. Finely chop scallions, loosely chop bitter melon leaves

3. Mix 4 eggs in a bowl and add ½ tsp salt, white pepper, sesame oil, water and beat eggs for a minute.

4. Heat 2 Tbsp of oil in a wok until hot, glossy and shimmery.  Then pour in eggs.  When the edge of the eggs are cooked, push the eggs to a side to let the uncooked part of the eggs touch the bottom of the wok. Take the eggs out as soon as there is no more egg liquid left and transfer to a bowl.

5. Add 1 tbs of oil to the same wok and stir fry minced garlic until fragrant.  Then cook tomatoes and tomato paste, and let simmer for about 3 min with lid on. Stir occasionally until the tomato flesh softens and it juices have begun to form a sauce but tomatoes still have some shape. Then add water, ½ teaspoon salt, soy sauce, then mix cook uncovered over med-high heat until the sauce thickens to your liking (about another 3-5 min). 

(Canned tomatoes:  If you opt for canned tomatoes instead, add the entire can including its juices and cook for about 4 minutes (you want it reduced to a nice sauce-like consistency.)

Taste and adjust seasoning (add salt, fish sauce (optional) — you want a savory & tart-sweet sauce). 

6. Fold in eggs, cut up egg curds into smaller chunks using the end of your spatula. Fold in some scallions and chopped bitter melon leaves.

7. Garnish with some fresh ground pepper, scallions, bitter melon leaves for final garnishing and serve hot with a side of hot jasmine rice.