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Scrambled Eggs with Tomatoes Recipe

Chinese · Main course · 15 min total

A classic Chinese comfort dish featuring soft, creamy eggs and juicy tomatoes in a savory-sweet sauce. Quick and easy for any meal.

Ingredients

• 4 large eggs
• 2 medium ripe tomatoes (about 300g), cut into wedges
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 green onions, sliced (optional)
• 1/4 teaspoon white pepper (optional)

Instructions

1. Crack eggs into a bowl, add 1/4 teaspoon salt and white pepper if using. Beat until well combined.
2. Heat 1 tablespoon oil in a wok or non-stick skillet over medium-high heat. Pour in eggs and scramble until just set but still soft. Transfer to a plate.
3. Add remaining 1 tablespoon oil to the pan. Add tomato wedges and stir-fry for 1-2 minutes until they start to soften. Sprinkle with sugar and remaining 1/4 teaspoon salt.
4. Return scrambled eggs to the pan. Gently stir to combine with tomatoes, breaking eggs into large pieces. Cook for 30 seconds.
5. Garnish with sliced green onions if desired. Serve immediately over steamed rice.

Tips

• Use ripe but firm tomatoes for best texture.
• Do not overcook the eggs; they should remain soft.
• For extra flavor, add a splash of sesame oil at the end.

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