chinese-tomato-and-egg

Chinese Tomato and Egg

6 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    17 m
  • Ready In

    4 h 32 m
Samantha Li
Recipe by  Samantha Li

“Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
  2. Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
  3. Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

Share It

Reviews (6)

Rate This Recipe
ChineseGuy
6

ChineseGuy

Great dish But I personally like to cook the tomato first and wait until they are tender and then add in the egg. This controls a few things, if it is too watery then I drain off some water because the eggs don't scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more

Rachel
5

Rachel

i omitted the pork, brandy, and soy sauce. Next time i will use half the amount of salt and oil.

Yumyum ^^
5

Yumyum ^^

Good, but not as good as my mom's... A bit too watery and not as flavourful. Gotta tweak it a bit before it can get 5 stars. I made it without the pork -- just 5 tomatoes and 5 eggs. Next time, will decrease the amount of salt, as eggs were way too salty! May add some white pepper too.

More Reviews

Similar Recipes

Authentic Chinese Egg Rolls (from a Chinese person)
(140)

Authentic Chinese Egg Rolls (from a Chinese person)

Alaskan Cod and Shrimp with Fresh Tomato
(32)

Alaskan Cod and Shrimp with Fresh Tomato

Mamma Rita's Eggs and Tomato Sauce
(26)

Mamma Rita's Eggs and Tomato Sauce

Eggs with Tomatoes
(24)

Eggs with Tomatoes

Stir Fry Tomato and Eggs
(14)

Stir Fry Tomato and Eggs

Fried Tomato, Onion, and Mushroom Ragout
(11)

Fried Tomato, Onion, and Mushroom Ragout

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 159 mg
  • 53%
  • Sodium
  • 1160 mg
  • 46%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Authentic Chinese Egg Rolls (from a Chinese person)

>

next recipe:

Eggs Poached in Tomato Sauce