Fried Tomato and Eggs

February 23, 2012
2 Ratings
  • Serves 2 as a side dish, or 1 as a main dish
Author Notes

Tomato and eggs may sound like something one might whip up without even contemplating, but let me tell you- this dish takes a bit of intuition. This delicious Northern Chinese dish is a stable in every home kitchens, food stalls and restaurants. The secret for success is a big wok fire, enough hot oil for frying, and timing. Of course, who can forget the flavours of good wholesome eggs and organic ripe tomatoes. The end result will just be you fighting with your other half, scooping the sour, sweet, salty sauces onto the rice bowl and make it a one-meal dish; who needs any other unimportant side dishes when you can mix it with rice or noodles. Tomatoes count as a serving of vegetables..right? :)

What You'll Need
  • The Eggs
  • 2 organic large eggs, beat well
  • 1/4 cup good peanut oil, or vegetable oil
  • The Rest
  • 1 large ripe tomatoes (or 2 medium), blanched in boiling water, skin removed and cut into quarters
  • 1/2 teaspoon raw cane sugar
  • 1/4 teaspoon sea salt
  • 1 inch ginger, grated
  • 1 spring onion, sliced
  • 2 tablespoons homemade tomato sauce/juice
  1. Heat wok with peanut oil until hot enough to fry, about 2-3 minutes; slide the eggs into the oil (eggs should be fried around the edges, and puff up slight) and swirl the eggs to separate and semi-cook it, about 10 seconds; remove from oil and set aside.
  2. Reserve about 1 tbsp of oil in wok, and stir-fry in the ginger until fragrant, about 30 seconds; add the riped tomato pieces and sugar, cook until the juice from the tomato and sugar start to come together, about 1 minute. If there isn't much juice: turn down the fire a bit, and/or add 2 tbsp of tomato sauce, or even stock/water.
  3. Ease the eggs in, and gently stir-fry until mixed well, but not over cooked it; sprinkle in sea salt and green onion. Adjust sugar+salt as needed.
  4. Serve with rice separately, or mix in cooked chinese noodles as a noodle dish.

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1 Review

Dai R. January 14, 2013
I think the key to this dish is that tiny bit of sugar.