Dinner

Stir-Fried Tomato and Scrambled Eggs Recipe

ByEthan Lark December 27, 2025December 27, 2025

Introduction

Stir-Fried Tomato and Scrambled Eggs is a classic, comforting dish loved for its bright flavors and simple preparation. Juicy tomatoes combine with fluffy scrambled eggs to create a quick meal perfect for any time of day.

A black bowl holds a dish with three main layers: the base is a rich, red tomato sauce with a slightly thick texture, on top are bright orange scrambled eggs that look soft and fluffy, scattered with slices of red tomato mixed in the sauce, and finished with small pieces of green sliced spring onions sprinkled over the top. Resting diagonally inside the bowl are a pair of dark wooden chopsticks with a smooth finish. To the upper right of the bowl is a smaller black bowl filled with white steamed rice topped with black sesame seeds. Nearby, a small white bowl with green sliced spring onions is visible. The scene is set on a surface with a white marbled texture and a white cloth with red and blue stripes is partially visible on the left side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tomatoes
4 eggs
2 tablespoons water
1/4 cup canola oil
3 tablespoons ketchup
1 1/2 teaspoons granulated sugar
1 teaspoon light soy sauce
Salt, to taste
Scallion, to taste
Ice, as needed

Instructions

Step 1: Prepare an ice bath by combining ice and water in a medium bowl, and set aside.
Step 2: Bring a medium pot of water to a boil over high heat.
Step 3: Cut a small cross on the tip of each tomato. Blanch the tomatoes by cooking them in boiling water for 30 seconds.
Step 4: Immediately transfer the tomatoes to the ice bath to cool. Peel off the skins and discard.
Step 5: Remove the stems from the tomatoes and cut them into wedges. Set aside.
Step 6: In a medium bowl, whisk the eggs with the water until well combined.
Step 7: Heat canola oil in a wok or large non-stick skillet over high heat until it starts to smoke. Add the egg mixture and scramble with chopsticks or a spatula until just creamy but slightly undercooked. Remove the eggs from the pan and set aside.
Step 8: In the same pan, add the tomatoes and ketchup. Stir-fry for about 2 minutes until the tomatoes release juice and a sauce forms. Add a splash of water if needed.
Step 9: Season the tomato sauce with sugar, light soy sauce, and salt to taste.
Step 10: Return the scrambled eggs to the pan and stir-fry together for 1 minute. Transfer to a serving plate.
Step 11: Garnish with chopped scallion before serving.

Tips & Variations

Use ripe, juicy tomatoes for the best flavor and sauce consistency.
Adjust the ketchup and sugar to balance sweetness and acidity to your taste.
Adding a splash of sesame oil at the end enhances aroma and richness.
For a healthier version, reduce oil or use a non-stick pan with minimal oil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain the creamy texture of the eggs. Avoid microwaving for long periods to prevent overcooking.

How to Serve

A black bowl contains a stew of scrambled eggs and sliced tomatoes in a rich, red-orange sauce, garnished with bright green chopped scallions scattered on top. Two black and gold chopsticks rest on the rim of the bowl, partly over the food. To the right, there is a small black bowl filled with white rice sprinkled with black sesame seeds. Above that, a small white bowl holds sliced green onions. The setting is on a white marbled textured surface, with a folded light beige cloth with a red and blue stripe in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of canola oil?

Yes, vegetable oil, sunflower oil, or light olive oil are good alternatives that won’t overpower the dish’s flavor.

Why do I blanch the tomatoes?

Blanching makes it easy to peel off tomato skins, which can be tough and affect the texture of the dish.

Ethan Lark