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Classic Chinese Tomatoes and Eggs Dish

Classic Chinese
Tomatoes and Eggs

Stir-frying tomatoes and eggs together is a quick and satisfying staple in Chinese home cooking. Juicy tomatoes mingle with softly scrambled eggs in this comfort saucy dish that's scrumptious over rice.


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Serves 4-6


TOV Tomato
3 eggs


Sea salt and ground white pepper to taste


2 Tbsp (30 mL) - oil, divided


2 - green onions, cut into 2” pieces


4 - medium Ontario greenhouse on-the-vine tomatoes, large diced


1 tsp (15 mL) - sugar 


1 Tbsp (30 mL) – Chinese cooking wine


¾ cup (175 mL) - chicken or vegetable broth, hot


2 tsp (5 g) - cornstarch dissolved in 1-1/2 Tbsp (22 mL) - water


1/2 tsp (2.5 mL) sesame oil (optional)


Sliced green onions for garnish


Note: Use dry sherry to substitute for Chinese cooking wine.


 Beat eggs; season with a little salt and pepper. Cook in skillet or wok with 1 Tbsp. oil on medium-high heat until cooked. Break the eggs up into pieces. Remove onto serving plate and set aside. 


Heat remaining 1 Tbsp. oil in skillet or wok on medium-high heat and add the green onions. Cook for a minute; add tomatoes and sugar. Continue to cook for two minutes until soft and juice is released.


Add cooking wine. Stir tomatoes and cook for one minute. Pour in broth. Cook until sauce is simmering, then add cornstarch mixture; stir to thicken the sauce. Taste and adjust seasoning if necessary.
Place the eggs back into the skillet. Toss and remove onto serving plate. Drizzle with a little sesame oil and garnish with sliced green onions.
Serve over steamed rice