番茄炒蛋 (Fān qié chǎo dàn) — translated as Tomato Stir-Fried Eggs — is a classic Chinese home-cooked dish that’s both delicious and incredibly easy to make. It features soft, fluffy beaten eggs stir-fried until just set, then combined with tender, sweet-savory sautéed tomatoes. The result is a vibrant, slightly runny, deeply flavorful dish that pairs perfectly with steamed rice.
This dish is a staple across China and is often served for breakfast, lunch, or dinner. It’s also a favorite among students and busy professionals because it can be made in under 15 minutes using just a few basic ingredients. The combination of eggs and tomatoes creates a perfect balance of protein and acidity, making it not only tasty but also nutritious.
The secret to great 番茄炒蛋 lies in the technique: cooking the eggs just right, seasoning the tomatoes properly, and allowing them to release their juices into a light sauce. Some versions even add a pinch of sugar to enhance the natural sweetness of the tomatoes.
Whether you’re new to Chinese cooking or craving something nostalgic and comforting, this dish will quickly become a favorite on your table.
Ingredients (Serves 2–3):
- 4 large eggs
- 3 medium ripe tomatoes
- 2 green onions/scallions (optional)
- 2 tbsp cooking oil (vegetable or peanut oil works well)
- 1 tsp light soy sauce (optional)
- 1 tsp sugar (optional, to balance tomato acidity)
- Salt to taste
- Freshly ground black pepper
- 2 tbsp water or broth (to loosen the texture if needed)
Instructions:
Step 1: Prepare Ingredients
Crack the eggs into a bowl and beat them well with a fork or whisk. Add a pinch of salt and pepper.
Wash and slice the tomatoes into thick wedges or chunks.
Chop the green onions (if using), separating white and green parts.
Step 2: Cook the Eggs
Heat a wok or non-stick pan over medium heat and add the oil. Once hot, pour in the beaten eggs. Let them cook undisturbed for a few seconds before gently stirring with a spatula until curds form and the eggs are just cooked through. Remove and set aside.
Step 3: Sauté the Tomatoes
In the same pan, add a bit more oil if needed. Sauté the white part of the green onions for a few seconds, then add the tomatoes. Cook for 2–3 minutes, stirring occasionally, until they soften and release some juice. Season with a pinch of salt, sugar, and optional soy sauce.
Step 4: Combine Eggs and Tomatoes
Return the cooked eggs to the pan. Gently mix everything together. If the mixture seems dry, add 1–2 tbsp water or broth. Cook for another minute or two until everything is heated through and slightly saucy.
Step 5: Garnish and Serve
Sprinkle the green parts of the scallions on top. Serve hot with steamed rice or noodles.
Pro Tips:
- Use ripe tomatoes for the best flavor and juiciness.
- For extra richness, add a splash of sesame oil at the end.
- To keep the eggs soft and fluffy, avoid overcooking.
- You can add diced tofu or minced garlic for variation.
