Tomato Egg Stir-Fry — 5 Ingredients, Ready in 15 Minutes
5 ingredients, one pan, 15 minutes — the weeknight dinner China has relied on for generations.
When you're exhausted and your brain refuses to make another decision, this is the dish. Tomato egg stir-fry is one of the most beloved weeknight meals in Chinese home cooking — and for good reason. Sweet-tangy tomatoes collapse into a glossy, savory sauce that wraps around soft, fluffy scrambled eggs. It comes together in about 15 minutes, uses ingredients you almost certainly already have, and tastes genuinely satisfying rather than like a compromise. Serve it over white rice and dinner is done. Don't overthink it — this one basically cooks itself.
Ingredients
- 4 unit large eggs
- 3 unit medium ripe tomatoes — cut into wedges; canned whole tomatoes (14 oz, drained) work fine
- 3 unit garlic cloves — thinly sliced
- 2 tbsp neutral oil — vegetable or canola oil, divided
- 1 tbsp soy sauce
- 1 tsp sugar
- 0.5 tsp sesame oil
- 2 pinch salt — divided — one for eggs, one for tomatoes
- 2 unit scallions — sliced, for garnish — optional but nice
Method
- 1 Crack the eggs into a bowl, add a pinch of salt, and beat well until fully combined and slightly frothy. Set aside.
- 2 Cut tomatoes into wedges (about 6 wedges per tomato). If using canned whole tomatoes, drain and break them apart with your hands.
- 3 Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp oil and swirl to coat.
- 4 Pour in the beaten eggs. Let them sit undisturbed for about 10 seconds until the edges begin to set, then gently fold them into large, soft curds. Remove from the pan while still slightly underdone — they'll finish cooking later. Set aside on a plate.
- 5 Add the remaining 1 tbsp oil to the same pan over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
- 6 Add the tomato wedges and a pinch of salt. Stir and cook for 3–4 minutes, pressing the tomatoes lightly with your spatula, until they break down and release their juices into a loose sauce.
- 7 Stir in the soy sauce and sugar. Let the sauce bubble for 30 seconds.
- 8 Return the eggs to the pan. Gently fold everything together so the eggs are coated in the tomato sauce. Cook for 1 minute more, just until the eggs are fully set but still tender.
- 9 Drizzle with sesame oil, give it one last toss, and transfer to a plate. Top with sliced scallions if using. Serve immediately over steamed white rice.
Variations
- Extra saucy version — Add 2 tbsp water or low-sodium chicken broth with the soy sauce and let it reduce for an extra minute. Makes a more generous sauce for spooning over rice.
- Spicy kick — Add 1 tsp chili garlic sauce or a pinch of red pepper flakes with the garlic. Keeps it vegetarian but adds a nice heat.
- No fresh tomatoes — Use one 14 oz can of whole peeled tomatoes, drained. Break them apart in the pan — the result is slightly softer but works perfectly on a weeknight.
Notes
The key to this dish is undercooking the eggs the first time — they go back into the pan and will overcook if you start them fully done. Riper tomatoes give a more flavorful, saucier result. If your tomatoes are out of season and bland, a small squeeze of ketchup (1 tsp) stirred in with the soy sauce is a classic shortcut that adds body and sweetness.
Equipment that helps
- Large skillet or wok — A wide, high-heat pan lets the tomatoes reduce quickly and gives the eggs room to form large, soft curds rather than steaming.
Find more dinners like this
More like this
