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Tomato Eggs

Tomato Eggs Recipe

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First posted on Jul 2013, updated in 2016.

This humble Chinese tomato eggs (番茄炒蛋) is a 15-minute home-style dish I know I can rely on anytime. The ingredients are few (tomato, egg, ketchup and sugar) but the taste is full.

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I love to whip this up when fresh foods are running low. It is sure to complement any Chinese meal you are having.

Tomato Eggs Recipe

This recipe is improved and updated over the previous one posted in 2013. A bit of tomato ketchup is added after recommendations from readers and friends. The ketchup not only accentuates the flavour of the tomatoes, it also provides a more vivid and beautiful colour for this dish. This is also a more “saucy version” with the umami juices of the fresh tomatoes being soaked up by the egg. With the right balance of sweet and just a tad of sour from the tomatoes, everything just goes incredibly well with steamed rice.

Tomato Egg Recipe

Leave a Comment

14 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


    • wiffy replied: — October 11th, 2016 @ 8:55 am

      I remade the recipe with ketchup and you are right that it improves the flavour :)


  10. Veronica Ng — October 7, 2016 @ 6:29 pm

    This is one of my family’s favourite dish and I cook this almost every week! Yours looks very delicious.