Egg with Tomatoes: Chinese home-style

"The first dish my Mom taught me. Since I imigrated to North America, I've tasted numerous omelets, scramble eggs, poached eggs, but this egg dish is unique in its own and is still my all time favorite. Enjoy."
photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
Ready In:




  • Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
  • Mix well.
  • Add oil to the pan; turn up the heat.
  • Add the egg mixture.
  • break the egg into pieces.
  • Toss and cook until the eggs are almost done.
  • less then 2 min
  • Take out the egg.
  • Add more olive oil to the pan and cook the tomatoes.
  • Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
  • Put the egg mixture back to the pan.
  • Add the"green" part of the green onion.
  • In a little bowl, mix corn starch with aliitle more than 1 tsp of water
  • Toss.
  • Serve hot.

Questions & Replies

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  1. This is the Chinese style of Eggs with Tomatoes. I like to use the entire tomato. Some recipes call for no seeds. Instead of just sugar added (the recipe did not state an amount) I used 1/4 salt<br/>and sugar combined along with rice vinegar. I also added a 2 pinch measurement of baking powder to the beaten eggs. Make sure you dissolve the baking powder fully, before adding the beaten eggs to the pan. (The baking powder makes the eggs light and fluffy. I serve with pork loin for a full meal.
  2. We had this every day on a recent cycling trip to Yunnan with #theHutong and it was delicious. So glad to have take recipe!
  3. I suspect it isn't part of Chinese tradition to have this dish for breakfast, but it sure made a wonderful Sunday-morning treat for us -- with lots of bread to sop up the left-over sauce!
  4. Fabulous. I sauteed an onion first to add in with the tomatoes which added great texture to the dish. Replaced cornstarch with potato starch and added a couple teaspoons of the sauce (link below) to the egg in place of sesame oil. Just delicious. If you can let this sauce sit in the fridge for at least a day so the flavors meld together.
  5. This is a very common recipe in China. Even if it's not on a menu they will make it for you on request. It's one of my favorites when visiting Beijing.


  1. If you're looking for a better taste, such as a more authentic one, do not use any rice vinegar, olive oil, pepper, sesame oil, or cornstarch. Green onions MUST be used in the dish. Instead, just beat the eggs and stir fry them for about 4 minutes, then add the tomatoes. Make sure the juice from the tomatoes oozes out so that you have a soupy tomato part of the dish. Then, add the green onions and salt, and cover the pan and let it simmer for 4 minutes before serving it over white rice cooked in a rice cooker. It's a perfect vegetarian dish. Another related dish would be sliced cucumbers stir fried with eggs. Justin



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