This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 15 mins

Stir Fry Tomato and Eggs

Read Reviews (13)

"Scrambled eggs together with chopped tomatoes is a favorite in our family. This is an extremely easy dish that is delicious and quick to prepare. Serve with rice." — SONGEUR9

Ingredients Edit and Save

Watch video tips and tricks

How to Scramble Eggs

Smoked Salmon and Dill Eggs Benedict

Lobster Scrambled Eggs

Just Ham and Eggs

Indian Tomato Chicken

Gretchen's Tomato Orange Soup

How to Fry an Egg

How to Make Perfect Poached Eggs

How to Poach Eggs

Types of Cooking Oil

All about Eggs

How to Cut Onions

Types of Salt

Original recipe makes 4 servings Change Servings

2 tablespoons vegetable oil
6 eggs, beaten
1 green onion, chopped

2 large tomatoes, cut into thin wedges
salt to taste

Check All Add to Shopping List

Directions

Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

ADVERTISE WITH US

This is a completely authentic take on an easy and delicious family style dish, so beloved in China that it also shows up at formal banquets. I've always been surprised that we don't see it on more menus in the US.

—loves2travel

See full review »

Most Helpful Critical Review

Jan 03, 2011

I just made this as it sounded interesting--tasted like hot tomatoes and scambled eggs! That will be the only time I make it without additions like more onion, some spices, making it into an omlet and adding cheese.

—KathieMT

See full review »

16 Ratings

Jan 11, 2010

This dish has also been a favorite in my family since I was very little. It's great with rice, is healthy, and nutritious. I would add some chopped garlic for a little bit more flavor; my family adds the garlic with the tomatoes so they don't fry-- but cook in the juices of the tomato.

—S.zhou

See full review »

Jun 06, 2007

I grew up on a recipe similar to this one, except the way my father did this for me was he put some oil in a frying pan added sauce to coat bottom of pan let that heat up and then added an egg or two and kept the egg sunny side up. Added some salt and served with his italian loaf bread. mmm So good.

—JoAnn

See full review »

Jan 03, 2011

Simplicity is a valuable asset with some dishes and this one isn't any different. I made the dish exactly as the recipe indicated and loved it! I prefer a little more salt with the tomatoes and salted them before adding them to the eggs. It was very surprising to me that a previous reviewer with an 'expert' rating was disappointed that this dish tasted like scrambled eggs with tomatoes since the list of ingredients leaves nothing to the imagination. I loved the taste of the fresh tomatoes with the eggs. I wouldn't change a thing in this recipe. Yum!

—Dawn

See full review »

Jan 03, 2011

I was first taught this recipe when I was living in Tianjin China while on work assignment. The secret for truly authentic is to start the eggs on low temp and stir with chop sticks in order to get the long egg strains similar to egg drop soup. Take the eggs out and set aside. Turn up the heat to med-high, add a little more oil and then stir fry the tomatoes. Once done take off heat and add eggs back to wok to re temper and serve. Thanks for reminding me of this great authentic dish!

—Fred H.

See full review »

Jan 03, 2011

This is a staple in any Chinese household, including our own! Very simple, yet so good! re cheese and bacon -- This is a traditional Chinese dish, it isn't trying to be American breakfast food).

—jlarsonwang

See full review »

Jan 03, 2011

This is a breakfast staple in the Philippines, especially with the ilokanos. My family had their own way of cooking it. We add salt to the eggs, saute'ed the tomatoes in oil first, let it get a little soft, then add beaten eggs & green onion. you may also add a few drops of soy sauce before adding the eggs. asian comfort food!

—HAWAII GIRL Luvs2Cook

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mamma Rita's Eggs and Tomato Sauce

Scrambled Eggs and Tomatoes

Eggs with Tomatoes

Shrimp Stir Fry With Egg Noodles

Chinese Tomato and Egg

Fresh Tomato Parmesan Scramble

Nan's Potato and Egg Frittata

Heart Attack Eggs

Egg Scramble

Savory Scrambled Eggs

ADVERTISE WITH US

Nutrition

Calories
185 kcal
9%

Carbohydrates
4.4 g
1%

Cholesterol
317 mg
106%

Fat
14.5 g
22%

Fiber
1.2 g
5%

Protein
10.3 g
21%

Sodium
207 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stir Fry Tomato and Eggs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 185
Calories from Fat: 130

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 3.4g 17 %
Cholesterol 317mg 106 %
Sodium 207mg 8 %
Potassium 327mg 9 %
Total Carbohydrates 4.4g 1 %
Dietary Fiber 1.2g 5 %
Protein 10.3g 21 %
Sugars 3.1g
Vitamin A 23 %
Vitamin C 20 %
Calcium 6 %
Iron 17 %
Thiamin 10 %
Niacin 21 %
Vitamin B6 11 %
Magnesium 7 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.