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.
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.
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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!
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
- 1/4 cup water or substitute with any clear soup stock
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 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.
- 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.
- 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.
- Add tomatoes and sauce (A). Stir to mix well, cover with lid and simmer for about a minute. Garnish with spring onions.