Tomato and Egg Stirfry

2 Servings
10 min

My mom made a lot of simple stir fry dishes when I was growing up. Looking back on it now, I understand why. When you’re raising two kids, working and always have meals made for the family, there is nothing easier than quick stir fries. They taste fantastic and always makes the family happy.

Tomatoes and eggs are a classic combo and stir fried together tastes great over rice. It reminds me of a potato and egg pancake my mom used to make for my brother and I when we were young. I used to love eating it with ketchup and I honestly think that is where my love for eggs and tomatoes came from.

This dish is a good balance of sweetness, savoriness and I just love the silkiness of the eggs. They play so well together and literally comes together in minutes. It tastes amazing in the summer with summer ripe tomatoes but also work in the winter too. The seasoning ensures that the dish always tastes like homemade comfort food. I hope you try it!

Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
Show Nutrition Info
Hide Nutrition Info

  • 3 large ripe tomatoes, sliced into large chunks
  • 6 large eggs
  • 1 tsp soy sauce
  • 2 tsps sugar
  • sesame oil
  • white pepper
  • salt

In a bowl, add all the eggs and whip together.
Heat a large frying pan over high heat, add in a couple tablespoons of oil, and once hot, add in all of the eggs. Quickly stir the eggs by pushing them gently with a pair of chopsticks. They will create folds and look silky. Cook until the eggs are almost cooked but still slightly runny. Remove them from the pan and back into the bowl.
In the frying pan, add in another tablespoon of oil, add in the tomatoes and cook until the tomatoes start to cook down. Season with salt, sugar, soy sauce and white pepper. The tomatoes should taste sweet and savory. Add the eggs back in to the pan and toss everything together. Add in a sprinkle of white pepper and a drizzle of sesame oil. Dish up and enjoy!