Ultimate comfort food: 5 ingredient tomato and egg recipe 西红柿炒鸡蛋
Healthy, cheap, simple, and delicious — what more could you want in a dish? Oh, and did I mention it’s only 5-ingredients?
Stir-fried tomato and egg is the first dish I ever learned how to cook with my dad. Don’t underestimate this hearty dish — with less than 10 minutes, you can learn to make this delicious Chinese staple! You can read more about me + my cooking journey here.
This dish is the definition of comfort wrapped up in a meal. The sweet and tangy flavors of the cooked tomato mixes perfectly with the soft and fluffy texture of the egg.
For all of us Pixar lovers: remember that scene in Ratatouille when Ego eats the ratatouille prepared by Remy? He is instantly transported back to his childhood with his mom, and then proceeds to devour the rest of the dish with glee. I have the same exact feeling when I taste the juicy tomatoes mixed with the silky eggs, especially when eaten with a bowl of freshly made white jasmine rice.
Alright, let’s dive right into this super easy recipe!
Stir-fried tomato egg instructions
Prepare 2 scallions, 3 tomatoes, 4 eggs, 2 tbsp of oil, and 1/2 tsp of salt
Crack 4 eggs into a small bowl, season with a pinch of salt, and beat them with your chopsticks (or fork or whisk), until the yolks and whites are thoroughly combined.
Cut 2.5 tomatoes into 1-inch half wedges, removing the stems in the process. Dice the remaining half tomato into small cubes so that it breaks down more in the cooking process.
Split the 2 scallions down the middle, and chop finely into small pieces — we will be cooking 3/4 of the chopped scallions to extract the aroma, but save some scallions at the end for additional garnish.
All of the ingredients are ready to be cooked!
Preheat a non-stick frying pan over medium-high heat along with a tablespoon of oil. When the oil is hot, add in the beaten eggs — you should hear sizzling immediately!
With your chopsticks, start pulling in the cooked parts of the egg from the edges of the pan towards the middle, letting the raw egg run back towards the edge of the pan.
Repeat until the eggs are about 90% cooked. Immediately remove the finished eggs from the wok and back into its original bowl. If you want soft and fluffy eggs, do not overcook!
Using the same pan, add another tablespoon of oil. After 20 seconds on medium heat, add in the chopped scallions and coat them in the hot oil until a fragrant aroma is released.
Add the chopped tomatoes and another pinch of salt to the pan to release the juices. Cover the pan with a lid to prevent too much juice from evaporating. Cook for 2 minutes.
When the tomatoes are almost done, return the egg to the pan, breaking up any large pieces and coating each piece of egg with all the tomato juice. Cook uncovered until eggs and tomato are done to your liking.
Serve immediately with freshly made white jasmine rice! Optionally, add a drizzle of sesame oil or chili oil.
Enjoy this comforting dish! I hope that it will become a staple in your meal rotations.
Ultimate comfort food: 5 ingredient tomato and egg recipe 西红柿炒鸡蛋
Equipment
- Medium Sized Bowl
- Serving dish
- Non-stick pan or wok
- Chopsticks or whisk or fork
- Wooden spatula
Ingredients
- 3 medium-sized tomatoes
- 4 eggs
- 2 scallions or green onion
- 2 tbsp vegetable oil
- 1/2 tsp salt (or to taste)
Instructions
- Crack 4 eggs into a small bowl, season with a pinch of salt, and beat them with your chopsticks (or fork or whisk), until the yolks and whites are thoroughly combined.
- Cut 2.5 tomatoes into 1-inch half wedges, removing the stems in the process. Dice the remaining half tomato into small cubes so that it breaks down more in the cooking process.
- Split the 2 scallions down the middle, and chop finely into small pieces — we will be cooking 3/4 of the chopped scallions to extract the aroma, but save some scallions at the end for additional garnish.
- Preheat a non-stick frying pan over medium-high heat along with a tablespoon of oil. When the oil is hot, add in the beaten eggs — you should hear sizzling immediately!
- With your chopsticks, start pulling in the cooked parts of the egg from the edges of the pan towards the middle, letting the raw egg run back towards the edge of the pan.
- Repeat until the eggs are about 90% cooked. Immediately remove the finished eggs from the wok and back into its original bowl. If you want soft and fluffy eggs, do not overcook!
- Using the same pan, add another tablespoon of oil. After 20 seconds on medium heat, add in the chopped scallions and coat them in the hot oil until a fragrant aroma is released.
- Add the chopped tomatoes and another pinch of salt to the pan to release the juices. Cover the pan with a lid to prevent too much juice from evaporating. Cook for 2 minutes.
- When the tomatoes are almost done, return the egg to the pan, breaking up any large pieces and coating each piece of egg with all the tomato juice. Cook uncovered until eggs and tomato are done to your liking.
- Serve immediately with freshly made white jasmine rice! Optionally, drizzle some sesame oil or a little bit of chili oil.
Notes
- Always cook the raw eggs separately first! If you cook the raw eggs with the tomatoes, you will lose the fluffy and silky texture of the eggs. Instead, your eggs will become little grainy specs within the saucy tomatoes. I promise the extra effort is worth it!
- If your pan is too hot, you can add water one tablespoon at a time while cooking the tomato to make sure it stays saucy.
- There are many other recipes that call for the addition of sugar or ketchup. In my opinion, it’s unnecessary and even healthier to keep it to these 5 ingredients. Which also means that you should try to get good quality eggs and tomatoes since you’ll be able to taste the difference.
My husband made this for us after a long day and it was so delicious and easy on the stomach considering it was a late dinner 🙂 make sure you follow the recipe and cover the tomatoes with the best fit lid…ours was oversized for the frying pan and we lost some tomato juice. Nevertheless, superb recipe and a solid meal.
I got to try this recipe and it was very delicious! I highly recommend that you look at this recipe and make it. It is very quick and quite easy to make, and the pictures are very neat. Thank you, Lucy!