Chinese Stir-Fried Tomatoes And Eggs

Name: Chinese Stir-Fried Tomatoes And Eggs
Prep time: 5 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 4 large eggs; Kosher salt; Freshly ground black pepper (optional); Pinch ground white pepper (optional); 1 tbsp. extra-virgin olive oil, plus more as needed; 4 cloves garlic, sliced; 1 lb. tomatoes, diced; 1 1/2 tsp. granulated sugar; Cooked rice or noodles, for serving

By June XiePublished: Dec 23, 2020

Approved by the Delish Test Kitchen

2 Ratings

preview for Chinese Stir-Fried Tomatoes And Eggs Is Perfect In A Snap!

Yields:

2 serving(s)

Prep Time:

5 mins

Total Time:

20 mins

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Short on time and ingredients? This dish is your saving grace. All you need is oil, salt, tomatoes, eggs—everything else is totally optional.

I grew up eating this dish, and it remains my favorite to this day. Mom makes it way better than I could—it's just that magical touch that comes with time and love—but this dish is so forgiving and foolproof, there's no way you can mess this up.

I went with a 2:1 ratio by weight of tomato to egg and a simple seasoning trio of salt, black pepper, and white pepper. You can use any oil (or butter!), any spices, any kind of tomatoes. Even the amount of tomatoes, eggs, and garlic can change depending on what you like to eat.

If tomatoes aren't in season or you just don't feel good about the quality of the ones available at your supermarket, pick up some canned tomatoes and they'll be just as good (or even better)! Adding a bit of sugar will really perk up the sweet-salty umami flavors of the natural MSG content in tomatoes.

You can serve this with white rice or noodles, or just eat it as is. I've even plopped cooked chickpeas or some corn into my bowl and called it a night. There are no rules! You eat it how you want! It's delicious any way! I PROMISE!!

For more easy weeknight meals, check out these 80+ recipes! If you've made this, drop us a line down below and let us know how you liked it!

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Ingredients

Directions

1. Step 1In a medium bowl, whisk together eggs, a pinch each of salt, black pepper, and white pepper.
2. Step 2In a large nonstick or cast-iron skillet over medium heat, heat oil. Add whisked eggs and use a spatula to form large curds, cooking until eggs are mostly cooked, 1 to 2 minutes. Transfer eggs to a bowl.
3. Step 3Return skillet to medium heat, adding a touch more oil if pan is dry. Add garlic and stir until lightly golden, about 1 minute. Add tomatoes, ½ teaspoon salt, and sugar and increase heat to medium-high. Stirring occasionally, cook until tomatoes are soft and half-disintegrated and juices thicken slightly to a saucy consistency, about 5 minutes.
4. Step 4Return eggs back into the pan, then remove from heat. Stir to thoroughly combine tomatoes and eggs.
5. Step 5Serve over rice or noodles.