Chinese Stir-Fried Tomatoes and Eggs Recipe (2024)

This (a version of it minus the rice wine) is a very familiar breakfast food all over South Asia. The Parsee version is called akoori scrambles. In the south there's a delightful version using curry leaves and chili peppers along with cilantro and tomatoes. Try adding curry powder, its aromatic and amazing, the complex flavors tingle in the mouth and you are fully awake!

I loved all the personal stories and the versions of this recipe that cross cultures. Thanks to the NYT readers for sharing. It makes me proud to be part of this community.

Thank you for this recipe/ Yes, in North India, we too have a version but it's more like an omelet that has tomatoes, cilantro, minced onion, and chopped green chillies. (no rice wine). And served over an "aaloo paratha" (stuffed wheat flat-bread). Ketchup is not traditional (too sweet) but the kids seem to like it sprinkled on top. It is a breakfast food and goes wonderfully with masala chai.

In Greece its called Kayiana, and its made by scrambling eggs, fresh chopped tomatoes, olive oil, oregano, salt/pepper and if you like, cheese. It is delicious!

If you want to go even simpler... try mom's version of tomato eggs, Shanghai style. It only calls for tomatoes (thinly sliced) + a sprinkle of sugar and squeeze of fresh lemon when sautéed, beaten eggs + shao xing cooking wine + pinch of salt. that's it!! No need for anything else, really. It's fresh and light.

A similar recipe from my mother's Italy. break parmesan cheese into small pieces ( a fork works well). put a small amount of olive oil in a pan. Brown the cheese bits in a fast and hot pan... do not melt the cheese bits. Stir in 4-6 well beaten eggs, stir as they are cooking. Just before they firm up add a few tablespoons of tomato sauce and stir to finish.
Great hot, great cold, makes a wonderful addition to a summer spread of cheese and veggies.

Tomato scrambled eggs and rice sustained me through college! The ratio of economical to tasty is simply unbeatable. My family is Taiwanese though, and my mom's version uses only eggs, tomatoes, garlic, salt, sugar, and olive oil

I'd never had or even heard of this dish until I found this recipe but decided to give it a shot - delicious! Simple to make but super flavorful. I took the advice of some of the commenters and omitted the ketchup, though did mix a bit of sriracha into the corn starch slurry for added sweetness and spice. I also seasoned the tomatoes with a bit of soy sauce instead of salt for extra umami. This will DEFINITELY become a staple in my household!

I am SO sorry that Francis Lam won't be doing this column anymore; I have really enjoyed the the stories as much as the recipes. Looking forward to whatever Francis will take on next.

There's a lot of hate for the ketchup in these reviews - suit yourself! It may be more "fresh" or "authentic" (whatever that means) without the ketchup, but it also won't taste as much like the one my Hong Kong-born mother made for me to eat while growing up in New Mexico. Francis Lam, from 1st gen Cantonese ABC to another, thank you for helping me recreate one of my favorite childhood dishes.

There must be a version of this in almost every culture. I ate a version of this at least three times a week when i lived in the former Yugoslavia. It was called sataras (pronounced "sah-ta-rahsh") and it was usually served over boiled potatoes.

This reminds me of a dish that our cook made for us when I lived in Bogota, Colombia years ago. It was scrambled eggs cooked in vegetable oil instead of butter. You sauteed diced onions in the oil, generously salted, and when softened, added the tomatoes to saute for a bit and salted again. Finally the beaten eggs were stirred in until it all came together in a creamy dish of scrambled eggs. I will definitely make your Asian version.

I was used to the Taiwanese style, because I taught English to mostly Taiwanese immigrants in New York City and we cooked together in my home. That style doesn't have the ketchup and cornstarch sauce. I have to say I like it both ways. The French make something similar which is called les œufs brouillées à la tomate. Cook the tomatoes slowly in butter and olive oil with shallots and/or garlic. Then scramble the eggs in the tomato red sauce ever so gently, top with fresh herbs and voila!

Added a tablespoon of oyster sauce to the starch slurry. Delicious!

Grew up loving ketchup on my eggs. This brought a smile to my yummy

I have made this recipe almost weekly for years. Thank you so much!

My aunt in Vietnam makes this. Neutral oil, fry the tomatoes with garlic, then add the eggs and swirl in fish sauce. Top with a little black pepper. Eat with rice (and ideally greens in soup). Very easy and a pantry meal when using canned tomatoes!

I’m shocked at the reviews for this. This was by far the worst thing I’ve ever made from the NYT. I made it exactly as written. It was incredibly bland. Except for the small amount of ketchup which is very noticeable. It tasted like diner eggs that someone put ketchup on. Im no stranger to legit Chinese dishes. We eat in Flushing all the time and are very open to different kinds of flavors. But this tasted like scrambled eggs and ketchup. Usually the NYT doesn’t steer us wrong. Oh well.

ketchup seemed to overwhelm the tomatoes and eggs for me. Will cut back on that part next time.

My (Chinese) mother liked to add soy beans/edamame to her tomato and eggs, to add a pop of color. Historically, tomatoes are not native to China. This dish is likely an adaptation of shakshuka: https://silkroadgourmet.com/tomato-eggs/

Just made this, and holy cow this is good

This is one of our favorite one-pan Sunday breakfasts or quick weeknight dinners. I add a little white pepper to the eggs and cook them until almost set, leaving them in large curds. I use any tomatoes I have, add a bit of chopped garlic and some Sriracha to the ketchup mix, cook them until thickened then gently fold in the eggs, letting the curds break into smaller pieces. Served over rice and garnished with green onion, heaven on a plate. Very easy to size up or down.

Living in the Midwest, mid-September is about when I start to run out of ideas to use up all my garden tomatoes. That’s where this recipe comes in. WHOA it’s a keeper! I made a couple tiny substitutions due to not having green onions on hand (used a finely minced white onion) and threw fresh chives and chili crisp onto the finished product. Absolutely delicious!

you know what would up the umami a little to this dish? add a teaspoon of oyster sauce.

I can see myself making this time and time again! Adding white pepper to the bowl when serving really makes this dish sing, plus a splash of soy sauce.

An elegant simple dish with so much flavor and comfort- I added a light splash of rice vinegar to the tomatoes and sauce once they were done to give it a little extra tang and brightness… this is a dish for any time of day and it’s definitely a way to make the most of summer’s tomatoes season! I love that it is a variation on other culture’s similar versions- which definitely makes it one of those classic world dishes that can be tailored and loved by all❤️

This dish reminds me of the one my Spanish mother used to make in the summertime: Ripe red tomatoes are chopped and mixed with very thinly sliced white onion, dressed with salt and pepper and a nice vinaigrette, then allowed to sit to develop juices. This mixture is ladled over bowls of hot white rice and then topped with sliced hard boiled eggs. Chopped fresh basil is a nice finishing touch. Totally yummy and so very easy, especially as both the eggs and the rice can be be made ahead.

I surprised my boyfriend with this for breakfast yesterday. He had mentioned this dish from his childhood as one his mom made often for him (his family is from Fuzhou). Wow! I'm definitely saving this recipe because he said it was extremely nostalgic and similar to the one his mom made. I substituted the eggs and sugar for vegan alternatives because we're mostly plant based, and it turned out well. Thank you to Francis Lam for this great recipe!