Tomato Egg – Delicious Chinese Breakfast Item!
Today, we’re making Chinese Tomato Egg Stir-Fry. This is an iconic dish that many Chinese people grow up eating for breakfast.
Today, I wanted all of our neighbors to give this simple and nutritious dish a try. So get your rice cooker cooking in the background!
This is a fail-proof recipe that will deliver authentic flavor, texture and extra umph!
Now, I’ve had this dish a number of times (at my friends places). Each time, the flavor seems to vary – as each family has their own take on it.
I remember the most memorable version was one where the egg was creamy (as opposed to that scrambled egg texture). The creamy egg mixed-in seamlessly with the flavorful tomato sauce – making it look like a curry.
A few scoops of this tomato egg curry over a bowl of hot, fresh rice – and I was in heaven!
So, so good!
Now, I want to share with you how to achieve this creamy texture.
The key step is to add the tomato mixture into the eggs early – just after you pour the eggs in and it starts to set on the edges.
Afterwards, we’ll carefully fold the eggs in to make large curds. Then break into curds by stir-frying it around.
Cooking Notes for Tomato Egg
You can reduce the 2 teaspoons of sugar to 1 teaspoon if you want the eggs to taste more savory.
Garnishing the dish with cilantro really lifts the overall flavor – I highly recommend it.
Make sure to add 2 Tablespoons of (neutral) cooking oil before adding the eggs. This ensure that the egg cooks fluffy. Note: If your wok or pan has a large surface, you can increase to 3 Tablespoons.
Cook both the eggs and tomatoes on a medium-high heat.
If you don’t have chicken stock powder – don’t fret it. Just skip it!
If you make this delicious dish, tag us on IG. We love seeing pictures of your dishes in the morning – gives us extra motivation!
Stir-Fried Tomato Mixture
- 2 Tablespoons Vegetable Oil
- 2 Stalks Green Onion
- 2 Whole Tomatoes
- 3 Tablespoons Ketchup
- 2 teaspoons (!) Sugar
- 1/4 Cup Water (60ml)
- 1 teaspoon (!) Corn Starch Powder (or Potato Starch)
- 2 Tablespoons Water
Stir-Fried Egg Mixture
- 2 Tablespoons Vegetable Oil
- 5 Whole Eggs
- 1/2 teaspoon Salt (For Seasoning Eggs)
- Few cracks Black Pepper (or White Pepper) (For Seasoning Eggs)
- 1/2 teaspoon (!) Chicken Stock Powder (Optional - ok to skip)
- Handful of Chopped Green Onions
- Handful of Chopped Cilantro
Make Stir-Fried Tomato Mixture
- Cut 2 whole tomatoes in half. Remove the stem portion from both. Then cut into wedges. Afterwards, cut the wedges in half again - so it turns bite-sized.
- Cut green onion stalks into thin pieces. Set aside the white portion for frying in oil. And then green portion for garnish.
Make Egg Mixture
- Crack 5 eggs into a bowl. Then season with salt (1/2 teaspoon!), as well as few shakes of black pepper. Whisk thoroughly - so the yolk and white turns into one.
Make Starch Mixture
- Mix Corn Starch Powder (1 teaspoon!) with Water (2 Tablespoons). Set aside for later.
- Place Vegetable Oil (2 Tablespoon) into a wok. Place on medium-high heat. Then add in the Green Onion (white portion). Once the pieces start to sizzle, add in the tomato chunks.
- After you add-in the tomatoes, stir-fry it around for 1 minute. Then add in Ketchup (3 Tablespoons) and Sugar (2 teaspoons!). Then, add in 1/4 cup of Water (60 ml).
- Once it comes back up to a boil, give the starch mixture another quick stir. Then add-in the starch mixture into the tomatoes and give everything a few stirs. Turn off the heat and place the tomato mixture into a separate bowl.
- Quickly wash the wok and dry it off with a paper towel.
Stir-fry Egg Mixture
- Add 2 Tablespoons of cooking oil into the wok. (Make sure there is a small layer of oil - feel free to add another Tablespoon if needed). Place on medium-high heat.
- Once the oil is hot, add in the beaten eggs. After 10 seconds - the egg will start to set at the edges (reference picture). Immediately, add in the stir-fried tomato mixture.
- Now gently fold the egg that have set at the edges, inwards - into the tomatoes. Repeat this step - this will make large, fluffy egg curds.
- At this stage, if you have chicken stock powder on hand - add in 1/2 teaspoon (!) Skip this ingredient, if you don't have.
- Now, gently break up the large egg pieces into the tomato mixture with your spatula. Stir-fry everything for 15-20 seconds more. Then turn off heat.
- Plate and garnish with green onion (and cilantro if you like!)
- Serve with a bowl of fresh hot rice! Bon Appetit!
Enjoying these recipes? Drop some love 🙃