Chinese Tomato Egg Stir Fry | 番茄炒蛋

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After finishing the first few stir fries in my newly seasoned carbon steel wok, it was finally time to move on to something a little saucier. One of the reasons many people avoid tomatoes, vinegar, and stewy dishes during the first few cooks on a freshly seasoned wok is that the acidity can strip away some of the developing seasoning.

By this point, the wok had already handled fried rice, vegetables, and noodles, so I figured it was finally ready for one of my favorite comfort foods: tomatoes and eggs.

This dish, known as 番茄炒蛋 (Fan Qie Chao Dan), is one of the most beloved home-cooked dishes throughout China. Ask ten Chinese families how they make it and you'll probably get ten different answers.

Some prefer it sweeter, some like it more savory, while others cook the tomatoes down until they become almost a sauce. What remains consistent is the combination of juicy tomatoes and soft scrambled eggs. It is inexpensive, nourishing, and made with ingredients that are often already sitting in the kitchen.

My mum used to make this when I was growing up. We didn't have much, but somehow a few tomatoes, some eggs, and a bowl of rice could turn into a complete meal.

Even today, whenever I make this dish, it brings me right back to those simple family dinners. There is nothing fancy about it, yet it remains one of the most comforting dishes I know. Sometimes the simplest recipes are the ones we return to most often.

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Ingredients:

(Serve 4)

• Tomatoes, 3

• Eggs, 4

• Sea Salt, Pinch

• Black Pepper, Pinch

• Garlic Finely Minced, 3 Cloves

• Granulated Sugar, Pinch

• Slurry, 1 TBSP Cornstarch + 1 TBSP Water (Optional)

• Scallions Coarsely Chopped, A Handful

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Equipment:

• Heavy Pot

• Wok / Dutch Oven / Cast Iron Skillet / Pan

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Directions:

1. Prepare the Tomatoes

2. Wash the tomatoes thoroughly.

3. Using a small knife, score a shallow "X" on the bottom of each tomato.

4. Remove the stems as well.

5. Bring a pot of water to a gentle simmer.

6. Add the tomatoes and cook until the skins begin loosening naturally.

7. Remove and cool slightly.

8. Peel away the skins and cut the tomatoes into rough chunks.

9. Set aside.

10. Prepare the Eggs

11. Crack the eggs into a bowl.

12. Season lightly with salt and black pepper.

13. Beat until fully combined.

14. Scramble the Eggs

15. Heat a wok or skillet until hot.

16. Add oil and swirl to coat the surface.

17. Pour in the eggs.

18. Using a spatula, gently push and fold the eggs as they cook.

19. Remove them while still slightly soft and moist.

20. Set aside.

21. Cook the Tomatoes

22. Add the tomatoes to the same wok.

23. Season lightly with salt and pepper.

24. Cook while stirring occasionally.

25. As the tomatoes soften, use a spatula to break them into smaller pieces.

26. Continue cooking until they become thick and jammy, almost like a chunky tomato sauce

27. Add the garlic and stir fry until fragrant.

28. Combine Everything

29. Return the eggs to the wok.

30. Gently break the eggs into rough chunks while mixing them with the tomatoes.

31. If the tomatoes seem too watery, add the slurry and cook until slightly thickened.

32. Add a small pinch of sugar to balance the natural acidity of the tomatoes.

33. Taste and adjust seasoning if needed.

34. Serve

35. Transfer to a serving plate.

36. Garnish with scallions.

37. Serve immediately with steamed rice.

Tips

• Use Ripe Tomatoes

  • The riper the tomatoes, the sweeter and more flavorful the dish will be.

• Don't Overcook the Eggs

  • Slightly undercooked eggs will finish cooking when mixed back into the tomatoes and remain soft and tender.

• Sugar Is Not For Sweetness

  • A small amount of sugar helps balance the acidity of the tomatoes rather than making the dish sweet.

• Let The Tomatoes Break Down

  • Don't rush the tomatoes. Allowing them to cook down properly creates the rich, comforting sauce that makes this dish special.

Nourishing...

Simple yet so comforting...

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Recipe Video: