Scrambled Eggs and Tomatoes

Scrambled Eggs and Tomatoes


"A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice."


15 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  2. Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
  • profile image

Your rating



  1. 25 Ratings


Noone liked these. That's the best thing I could say about this recipe.

I've noticed several people confused about the's not for the eggs, but the tomatoes. This is a traditional Chinese dish. I am not Chinese, but I've had it in many places in China and ...

My family always put sugar in eggs so I liked that although the soy sauce was a bit strange in this dish. I probably would have preferred to leave that out and just add mozarella cheese to the ...

wow, it is so good. i never used sugar in this recipe before. i think i will keep it as the secret ingredient from now on. : D

MMM. This was so good. I ate mine over rice with some extra soy sauce. Next time I will add some onions and maybe shrimp or chicken.

I made it but couldn't bring myself to actually eat it. Thanks anyway.

sounds simple,but wow are these some great eggs!

Very easy and tasty recipe! Thank you!

I love eggs and tomato served on steamed rice.