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Scrambled Eggs and Tomatoes

Scrambled Eggs and Tomatoes

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet


  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.
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Sarah Jo

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 learned to make this from a Chinese girl. They even substitute ketchup for tomatoes sometimes.

Jo C.

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 egg/tomato mix instead.