Tomato and Eggs Stir-fry

A popular dish gracing household tables worldwide, this Tomato and Eggs Stir-fry is a versatile dish for any meal, whether it is breakfast or lunch/dinner served alongside rice or noodles. Chunks of tomatoes surround eggs, enveloped in a salty, sweet, and mildly tangy tomato sauce created during the stir-frying process.


Tips for perfecting Tomato and Eggs Stir-fry

Peel the tomatoes. Peeled tomatoes are simply easier and more enjoyable to eat. However, the added nutrients and extra time savings make it worthwhile to leave them on. Tomato skins are packed with essential amino acids, fatty acids, and antioxidants like flavonoids and carotenoids.

To remove the tomato skins: Slice them from top to bottom on all sides or score them with a cross on one end. Then, blanch them in boiling water until the skins wrinkle (about 30-60 seconds), followed by a quick rinse in cold water before peeling or gently squeezing to release the flesh.

Salt is key. Use just the right amount of salt--it's what truly makes this dish delicious.

Add honey (optional). A touch of honey or sugar can elevate this dish.

Consider adding soy sauce. While not a traditional ingredient because it alters the dish's color, soy sauce can deepen the flavor profile

Incorporate water for lightness. For extra fluffy and tender eggs, incorporate a tablespoon of water for each egg. This simple trick yields eggs that are plumper and lighter in texture. 

Use just enough tomatoes. Use enough tomatoes for a luscious and juicy dish, but not to the extent that the sauce begins to resemble spaghetti sauce. The eggs should nestle comfortably in a savory tomato sauce.

Serves: 3
Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes


  • 1 garlic clove sliced
  • 1 green onion chopped with white and green parts separated
  • 3 eggs
  • 3 tbsp. water
  • 1/4 tsp salt (anchovy paste also an option) or more to taste
  • 1/8 tsp black pepper
  • 1 tsp soy sauce
  • 2 tsp honey divided (optional)
  • 2-3 tomatoes
  • ½ tsp sesame oil
  • 1 tbsp. oil


Step 1
Quarter the tomatoes (1 tomato = 8 wedges).

Step 2
In a bowl, beat the eggs thoroughly. Stir in water and a pinch of salt.

Step 3
Heat a non-stick skillet with a tablespoon of oil. Add the eggs and cook until they are almost set but still slightly runny. Set aside.

Step 4
In another sauté pan or skillet over medium heat, add a tablespoon of oil. Add the garlic, tomatoes, white parts of the green onions, salt, and black pepper. Cook, scraping the bottom occasionally to prevent sticking. Once the tomatoes are soft, add soy sauce and 1 teaspoon of honey. Stir well. If necessary, lower the heat and allow the tomatoes to simmer in the sauce for another minute.

Step 5
Gently fold the cooked eggs into the tomato mixture along with another teaspoon honey.

Step 6
Garnish with sesame oil and the remaining green onions. Serve for breakfast or as a meal alongside rice, noodles, cauliflower rice, bread, or another starchy carbohydrate.


  • Typically, tomato and eggs stir-fry cooks eggs over high heat, but please use whichever cooking technique you are most comfortable with.

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