Chinese Home-Style Cooking · tested Chinese home cooking
Tomato Egg Stir-Fry Recipe
西红柿炒鸡蛋 Xīhóngshì Chǎo Jīdàn
The most beloved home-cooking dish in China – simple, comforting, and incredibly delicious. Soft scrambled eggs in a slightly sweet and tangy tomato sauce. Every Chinese person grew up eating this. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 4 large eggs
- 3 ripe tomatoes, cut into wedges
- 2 scallions, chopped
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp Shaoxing wine (optional)
- 1/4 cup water
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Beat eggs with a pinch of salt until frothy
Beat eggs with a pinch of salt until frothy.
Step 2
Heat 1 tbsp oil in a wok over high heat
Heat 1 tbsp oil in a wok over high heat. Pour in eggs and scramble quickly until just set but still soft. Remove from wok.
Step 3
Add remaining oil to the wok
Add remaining oil to the wok. Add tomato wedges and stir-fry for 1 minute.
Step 4
Add sugar, salt, shaoxing wine, and water
Add sugar, salt, shaoxing wine, and water. Cook for 2-3 minutes until tomatoes break down and create a sauce.
Step 5
Return scrambled eggs to the wok
Return scrambled eggs to the wok. Break them into bite-sized pieces and stir gently to coat with tomato sauce.
Step 6
Drizzle with sesame oil, top with scallions
Drizzle with sesame oil, top with scallions. Serve over steamed rice immediately.
Cook’s notes
- Use ripe, juicy tomatoes for the best sauce – canned tomatoes work off-season
- Don't overcook the eggs in the first step – they'll finish cooking when returned to the wok
- The sugar balances the acidity of the tomatoes – adjust to taste
- This dish is ready in under 10 minutes – perfect for busy weeknights
Common questions
Can I make Tomato Egg Stir-Fry less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.