Jammy Chinese Tomato Eggs

These Cantonese-style Chinese tomato eggs have a jammy, gravy-like sauce that you can spoon over steamed rice or hot noodles
Difficulty
Easy
Servings
2 servings
Prep Time
10 Mins
Active Time
15 Mins

You're probably more familiar with tomato eggs of the stir-fried and scrambled variety. But this version has a rich, saucy consistency, almost like a thick stew. Chopped tomatoes are cooked until they soften and release their juices. A cornstarch slurry turns the sauce into a thick, gloopy gravy. You want soft, creamy, just-set eggs to tie everything together—be careful not to overcook them!

  • 2 eggs
  • ½ tbsp fish sauce, optional
  • 1 tbsp rice vinegar, optional
  • 2 tbsp neutral oil
  • 2 tbsp thinly sliced ginger
  • 2 ½ tbsp minced spring onions, with extra for garnish
  • 2 ½ cups fresh tomatoes, chopped
  • ½ tsp. salt
  • 1–2 tbsp oyster sauce
  • 1–2 tbsp ketchup
  • ¼–⅓ cup water
  • 2–3 tsp cornstarch
  • sesame seeds, for garnish

Notes

Add more eggs if you want a higher egg-to-tomato ratio.

1

Add eggs to a bowl, with fish sauce and rice vinegar if using. Beat with a fork or whisk and set aside.

2

Add oil to a pan over medium high heat. Add ginger and cook until aromatic and the edges are slightly browned, about 1 minute. Add spring onions and stir to distribute.

3

Add chopped tomatoes, salt, oyster sauce, and ketchup. Stir and let cook until the tomatoes are soft and their juices have formed a sauce, about 5 minutes.

4

Whisk water and cornstarch in a bowl or measuring cup to make a slurry. Pour the slurry over the tomatoes. Reduce the heat to low and cook, stirring, until the sauce thickens. Season to taste and add more oyster sauce or ketchup, if desired.

5

Once the tomatoes achieve a jammy, stew-like consistency, slowly pour in the beaten eggs. Stir gently in big, slow swoops—you want to distribute the egg but not break it down too much. Don't let it overcook!

6

Remove from heat and serve with steamed rice. Garnish with a sprinkle of sesame seeds and reserved spring onions.

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