Chinese Tomato and Eggs have long been one of my favorite, simple, hearty dishes. I grew up in the China Town of Houston, in and out of my friends’ kitchens, watching hunched over Chinese mothers and grandmothers make everything from simple stir fries to egg rolls to steamed biscuits. Chinese Tomato and Eggs have always struck me as humble, almost peasant fare. But boy are they tasty!
Not only do Chinese Tomato and Eggs cook up in less than 10 minutes, but they taste like summer. Kids love them. I love them. I think you will, too. As with any ethnic dish, there are as many versions for preparing this as there are people making it. This is my way. Do with it what you will.
Chinese Tomato and Eggs
- 6 eggs from pastured hens
- 1/4 tsp toasted sesame oil (less if the flavor of your oil is particularly potent) (find sesame oil)
- salt & pepper (preferably white pepper) to taste
- 2 small tomatoes, quartered (with a larger tomato, cut the quarters in halves or thirds)
- 1 green onion, chopped
- butter (where to find butter from grass-fed cows)
1. Heat butter in a skillet or wok over medium heat. Mix eggs, sesame oil, salt & pepper in a bowl, then pour into hot skillet. Spread the eggs well with a spatula. Cook as you would scrambled eggs, then remove the eggs into a bowl.
2. Add more butter to the wok or skillet. When melted, stir in tomatoes and green onion. If the tomatoes are juicy, just cover them and cook for about 30 seconds. If they’re not a particularly juicy variety, sprinkle a tablespoon or so of water on the tomatoes before covering and cooking for about 30 seconds. Remove the cover, add the scrambled eggs, and cook for an additional 30 seconds or a minute until the tomatoes are hot and tender but not overly cooked.
3. Serve your Chinese Tomato and Eggs immediately. Enjoy!
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(photo by laurelfan)
Red Rock says
Mmmm. I’m going to have to try this. Thanks for sharing the recipe, and the picture looks delicious!
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Great recipe. I spent a summer in China once and I had this dish at someone’s house. It was delicious. I used to make it all the time when I was single, but I don’t think I’ve made it since I got married many moons ago. Thanks for the reminder. I’ll definitely be putting this dish into my meal rotation.
.-= Lovelyn´s last blog post …Isle of Wight =-.
It’s such an easy, healthy meal. Really, there’s no reason NOT to put it in the meal rotation!
Yum! I had to comment on the rice china plate in the picture, too. My mom got a set very similar, if not the same, when we lived in Guam when I was young and they are still the everyday plates on my parents’ table.
Beautiful, aren’t they?
Yummy! This is one of our favourite dishes, especially during the summer when I don’t want to stand in front of the stove all night!
.-= Jen´s last blog post …Battered – 8×10 fine art photograph =-.
Simply Life says
What a delicious dish!
.-= Simply Life´s last blog post …Attune Bars- =-.
I just tried it, and I have to say, I never would have thought of turning to Chinese cuisine for such a delicious egg dish.
.-= Edmund´s last blog post …Café du Parc =-.
Nate @ House of Annie says
I would suggest using a homegrown tomato, one that is more firm and fleshy and perhaps even has a bit of tartness to it.
.-= Nate @ House of Annie´s last blog post …Ippudo Ramen- Singapore =-.
Thank you for posting this recipe!! So easy… and so scrumptious!
fitness girl says
This recipe is so easy I’m gonna try this. And I think it’s very healthy for my family…..
Totally LOVED this recipe! YUM. Next time, I might add more tomatoes and scallions, and add in some sliced mushrooms–I like a lot of veggies. Would love it if you shared some more quick and easy Asian rcipes!
This reminds me of ‘egg stew’ which is a popular breakfast dish in W Africa. the only real difference is it would be cooked in palm oil and chilli (fresh or powder) added and they would use red or white onion not the green.
If I didn’t already have dinner made I would try this tonight! I will be making it as a quick lunch one day next week – yummy!
Sarah @ Simple Life Abundant Life says
This looks delicious. We eat eggs for breakfast a lot and I’m always trying to find new ways to prepare them. Thanks for sharing!
Ruzi Trowe says
This dish reminds me of my student days in Scotland. A lovely Taiwanese girl taught this dish. She served it with Chinese fried rice. It was so simple. Yet so tasty.
Andrea Trumbull via Facebook says
Rebekah Rhodes via Facebook says
It is so good! We really really liked it!
Cheryl Stebbins via Facebook says
I spent last summer in China and this was the first food I ate there! I definitely want to make it!
Mary Light via Facebook says
We had eggs and tomatoes a lot in Belize. Had it in a Mayan village w/ tortillas- delish, and a good way to get veggies in for breakfast.
Beverly Fitch via Facebook says
Looks good. I will give it a try.