Stir-fried Tomatoes & Eggs Recipe 番茄炒蛋

A Classic Chinese Dish

INGREDIENTS (2 – 3 servings):

  • Approx. 390g heirloom tomatoes (or hot house tomatoes), washed & pat dry
  • 3 large eggs
  • 1 stalk green onion, sliced into rounds
  • 1 tbsp ketchup
  • 1/2 tsp white vinegar
  • 1/2 tsp maple sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp kosher salt
  • 1 tbsp avocado oil


  1. Cut tomatoes into large chunks, approx 1 inch by 1/2 inch
  2. Mix 3 eggs in a bowl. Add vinegar and 1/4 tsp kosher salt. Mix.
  3. In a fry pan, add oil over high heat.
  4. When oil is hot, add eggs. Turn heat to low. Lightly scramble. Flip to the other side.
  5. Once eggs no longer raw – still soft. Remove eggs. Set aside.
  6. Add tomatoes and ketchup into the pan. Sprinkle salt and maple sugar.
  7. Cook over low heat until tomatoes soften.
  8. Add in scrambled eggs. Spread it out evenly through the dish.
  9. Garnish with green onions.
  10. Ready to serve.

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