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Tomato Eggs

Tomato Eggs

This humble Chinese tomato eggs is a home-style dish I know I can rely on when I am busy. Although the dish is usually made with fresh tomatoes, I discovered, by chance, that using canned diced tomatoes works equally well as a short-cut.

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In fact, I personally prefer using canned ones as they are sweet, ripe and most importantly always available in my pantry. They also save me the hassle of having to blanch the tomatoes beforehand, making this an effortless 15-minute recipe. Either way, the result is delicious and is sure to complement any Chinese meal you are having.

Tomato Eggs Recipe

You have the flexibility of either using fresh tomatoes (make sure they are ripe), or canned tomatoes as a short-cut for this recipe. Either way, they taste good!

Serves: 3-4

Prep Time: 5 mins

Cook Time: 10 mins


  • 2 fresh tomatoes or 200 grams (half can) diced tomatoes
  • 1 tbsp cooking oil
  • 1/2 onion roughly chopped
  • 3 eggs, beaten seasoned with 1 tsp soy sauce, 1 tsp sesame oil and few dashes of white pepper
  • 1 stalk spring onion finely chopped or cut to 2 cm length

Sauce (A)

  • 1/4 cup water or substitute with any clear soup stock
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine


  1. If using fresh tomatoes, make a cross cut at the bottom of each tomato, blanch in boiling water for 1 minute, peel the skin and cut each tomato to six wedges.
  2. Heat oil in wok and add onions. Stir fry on gentle heat until the onions are soft and translucent, about 3-4 minutes. Use your spatula to arrange the onions one flat layer in wok.
  3. Pour egg mixture over the onions. Gently tilt the wok to ensure all the onions are well coated in the egg. When the egg is semi-cooked, quickly stir fry the eggs into chunks.
  4. Add tomatoes and sauce (A). Stir to mix well, cover with lid and simmer for about a minute. Garnish with spring onions.

Leave a Comment

12 Responses to “Tomato Eggs”

  1. tigerfish — July 9, 2013 @ 12:05 am

    I also like tomato eggs. But even if I use fresh tomatoes, I don’t ever blanch them. Oops.
    Back in Sg, we have that for breakfast sometimes – tomato eggs as the “sandwich filling”.


    • wiffy replied: — July 10th, 2013 @ 4:20 pm

      Good idea for sandwich filling!


  2. Lez — July 9, 2013 @ 2:17 am

    LOVE this dish! This has to be one of the most iconic Chinese dishes for me; I grew up eating this! I see that your recipe is similar to my family’s recipe because I’ve seen some versions where the tomatoes are cooked until mushy and then the egg is scrambled and mixed into the “mush” hehe. =)


  3. aisui — July 9, 2013 @ 2:46 pm

    Can i ask how come need to blanch the raw tomato first? Isit for ease of peeling the skin? Thanks noobcook!


    • wiffy replied: — July 10th, 2013 @ 4:19 pm

      Yes ease of peeling, and also the tomato will be softer and like what Lez said, a bit “mushy” but in the good sense. But if you don’t wish to blanch, feel free to add fresh cut tomatoes.


  4. masterofboots — July 10, 2013 @ 6:53 pm

    I hate peeling tomatoes too. Such a messy affair. Will try canned ones :)


  5. B — July 12, 2013 @ 9:38 pm

    Love this homely dish. Yummy tangy fluffy eggs!


  6. Irina @ wandercrush — July 16, 2013 @ 1:24 pm

    One of my childhood favourites! Actually this dish is one of the first that my mom ever taught me to make as a preparation for college ;) Never gets old.


  7. Xian Hui — August 4, 2013 @ 8:57 pm

    What’s e difference between yellow and white onions?


    • wiffy replied: — August 5th, 2013 @ 1:09 am

      I made a mistake by specifying a white onion. Any onion will do and the yellow should be more common locally.


  8. cquek — August 23, 2014 @ 11:12 pm

    tomato and egg , serious… i must try it..


  9. Jeanne — March 2, 2016 @ 3:26 pm

    I love your blog. Reminds me of mum’s home cooked food away from home :) btw I find using fresh tomatoes a bit tasteless so I add a couple of tablespoons of ketchup :p