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Tomato Eggs
Filed Under: 15-minute Recipes Asian Recipes Chinese Recipes Eggs Meatless Recipes Popular Recipes Recipes
Tomato Eggs Recipe
If you run out of fresh tomatoes, you can use 200 grams canned tomatoes as a short-cut for this recipe.
Ingredients:
- 2 large fresh tomatoes cut each tomato to 12 pieces
- 1 tsp + tbsp cooking oil
- 3 eggs beaten with 1/4 tsp salt
- 1 tbsp chopped spring onion & a few coriander leaves for garnishing
Sauce (A)
- 1/3 cup water or any clear soup stock
- 1 1/2 tbsp tomato ketchup to taste
- 1 tbsp brown sugar to taste
Directions:
- Grease saucepan with 1 tsp oil (or use cooking spray). Heat the pan and add beaten egg. Swirl the pan so that the egg covers the whole surface, then quickly scramble the egg with spatula and cook them into large chunks until just set. Set aside on a plate.
- Clean the pan. Add the remaining oil to the pan. Add cut tomatoes and cook them for about 3 minutes, or until softened. Add (A). Simmer for a few minutes until the sauce is reduced by half and of a thicker consistency. You can add a bit more water if the sauce is too dry.
- Turn off the stove. While the pan is still hot, stir in the eggs until evenly coated in the sauce. Garnish with spring onion and/or coriander.
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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”.
Good idea for sandwich filling!
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. =)
Can i ask how come need to blanch the raw tomato first? Isit for ease of peeling the skin? Thanks noobcook!
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.
I hate peeling tomatoes too. Such a messy affair. Will try canned ones :)
Love this homely dish. Yummy tangy fluffy eggs!
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.
What’s e difference between yellow and white onions?
I made a mistake by specifying a white onion. Any onion will do and the yellow should be more common locally.
tomato and egg , serious… i must try it..
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
I remade the recipe with ketchup and you are right that it improves the flavour :)
This is one of my family’s favourite dish and I cook this almost every week! Yours looks very delicious.