Chinese Scrambled Eggs with Tomatoes for a Quick Breakfast Recipe
Scrambled eggs with tomatoes is one of the most homely dishes in China – simple, cheap, and very comforting. The Chinese version is slightly sweet, very juicy, and tastes great both with rice and with a slice of bread. It’s the perfect breakfast or quick dinner when you’re left with just eggs and a few tomatoes in the fridge.
This Chinese-style scrambled egg and tomato dish turns a few basic ingredients into something deeply comforting: juicy, slightly sweet tomatoes wrapped around soft, silky eggs. It’s budget-friendly, ready in minutes, and works equally well as a hearty breakfast, light lunch, or quick dinner.
Chef's tips
Use ripe, flavorful tomatoes – they’re the key to a rich, naturally sweet sauce. Don’t overcook the eggs at the first stage; keep them soft and just set, as they’ll cook a bit more when you add them back to the pan. Taste the tomato sauce before returning the eggs and adjust the balance of salt, sugar, and soy sauce to your liking.
How to serve
Serve in deep bowls over hot steamed rice, letting the sauce soak into the grains. For a more Western-style breakfast, pile the eggs and tomatoes onto toasted bread or a crusty roll. A side of lightly pickled cucumbers or a simple green salad adds a fresh contrast.
Ingredients
- eggs - 4 piece
- tomatoes medium, ripe - 3 piece
- spring onion greens - 1 piece
- sugar - 1 teaspoon
- salt to taste
- ground white pepper - 0.25 teaspoon
- oil - 2 tablespoon
- soy sauce - 1 teaspoon
- rice or bread for serving
Preparation
- Wash the tomatoes. If you like, you can blanch them in boiling water and peel off the skins, but it’s not necessary. Cut into medium dice.
- Slice the spring onion greens into thin rounds.
- Crack the eggs into a bowl, add a pinch of salt and half of the pepper. Beat with a fork or whisk until the whites are well combined with the yolks.
- Heat 1 tablespoon of oil in a large pan over medium heat. Pour in the eggs and cook for 1–2 minutes, stirring gently, until you get soft, still slightly moist curds of scrambled egg. Transfer the eggs to a plate.
- In the same pan, add the second tablespoon of oil. Add the chopped tomatoes and fry for 3–4 minutes over medium heat, stirring, until they release their juices and start to break down slightly.
- Add the sugar, a little salt, and the soy sauce (if using). Cook for another 1–2 minutes, until you get a thicker tomato sauce.
- Return the cooked eggs to the pan. Gently mix with the tomatoes and cook for 1 minute, until everything is hot but the eggs are not dried out.
- Season with the remaining pepper and more salt if needed. Sprinkle with the sliced spring onion greens.
- Serve immediately with rice or a slice of bread, scooping up the eggs and tomatoes together with the sauce.
Storage
Danie najlepiej smakuje od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień i podgrzej delikatnie na patelni na małym ogniu, mieszając.
