Chinese Tomato Eggs are as simple as they are surprising – perfect for breakfast, lunch, or dinner!
Guys, we need to talk about tomato eggs.
Yes, they are as simple as they sound. No, they don’t just taste like scrambled eggs and tomatoes. Confused yet? Let’s start from the beginning.
I’m making good on my promise in Wednesday’s Chinese Potatoes recipe post to share yet another recipe I learned while traveling through China earlier this year.
After having spent four exhausting hours climbing the Great Wall (more on that in Sunday’s post!), my travel companions and I stopped at a little restaurant (which I’m pretty sure was actually just a house that allowed other people to eat there in exchange for some cash) and completely gorged ourselves with some of the tastiest food I’ve had in my life.
Observe this photo of the wreckage:
That big red arrow on the top left? It’s pointing to the plate which formerly housed a whole mess of Chinese tomato eggs. We were still part-way through the meal here (don’t worry, we cleaned those plates), but the eggs are already GONE.
That’s because they are freakin’ delicious.
Are you beginning to understand how important it is that you make these immediately?
They are easy and delicious and perfect for every single meal of the day. MAKE THEM NOW.
Okay, sorry, that got a little aggressive for a minute there.
I’m just going to slowly back away from the computer. To go make tomato eggs.
Here’s Your Recipe!
The Wanderlust Kitchen
Chinese Tomato Eggs are as simple as they are surprising - perfect for breakfast, lunch, or dinner!
5 minPrep Time
5 minCook Time
10 minTotal Time
- 4 large eggs
- 1 teaspoon rice vinegar
- 1/4 teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 medium tomatoes, sliced into wedges
- 1/2 teaspoon sugar
- 2 scallions, sliced into 1" pieces
- Beat the eggs in a small bowl; season with vinegar, salt, and sesame oil. Beat lightly to combine.
- Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat. Add the eggs and scramble until just set. Scoop out onto a plate and set aside.
- Sprinkle the tomatoes with the sugar, then add to the hot wok along with the scallions (add a touch more oil if the pan is looking dry). Stir-fry until the tomatoes have softened; 2 to 3 minutes.
- Return the eggs to the pan and toss well. Taste and add salt as needed. Serve hot.
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