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Tomato egg stir-fry in a white bowl with soft scrambled eggs, jammy tomato wedges and scallions, served with steamed rice

Tomato Egg Stir-Fry

Soft scrambled eggs folded into jammy, lightly sweetened tomatoes. Eggs are scrambled first to 70% set, the tomatoes cook down alone into a glossy sauce, and the eggs return for a final 30-second fold.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Eggs and tomatoes
  • 4 large eggs
  • 3 medium ripe tomatoes (about 1 pound / 450 g) cored and cut into wedges
  • 2 scallions, whites and greens separated thinly sliced
Seasoning and sauce
  • 1 1/2 tablespoons neutral oil divided
  • 1 teaspoon sugar plus more to taste
  • 3/4 teaspoon fine salt divided
  • 1 tablespoon ketchup optional
  • 1 teaspoon cornstarch mixed with 2 tablespoons water optional
  • 1/4 teaspoon white pepper optional
  • Cooked rice for serving

Method
 

  1. Beat the eggs with 1/4 teaspoon of the salt until fully combined and slightly frothy, about 20 seconds.
  2. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil, swirl, pour in the eggs. Fold large curds gently for about 1 minute, until 70% set and still glossy. Transfer to a plate.
  3. Return the pan to medium-high heat with the remaining oil. Add scallion whites for 15 seconds, then tomato wedges and remaining salt. Cook 4 to 6 minutes, stirring occasionally, until edges slump and juices look slightly thick.
  4. Stir in sugar and ketchup if using. Adjust sugar in small pinches until the acidity rounds off. For a glossier sauce, stir in half the cornstarch slurry and bubble 10 seconds.
  5. Return eggs and plate juices to the pan over low heat. Add scallion greens and white pepper. Fold 20 to 30 seconds until eggs are set and coated. Serve immediately over rice.

Notes

Pull the eggs at 70% set; they finish in the tomato sauce. Plate while the eggs still look moist — carryover heat finishes them.