Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou.

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Recipe Summary

prep:
15 mins
cook:
17 mins
additional:
4 hrs
total:
4 hrs 32 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.

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  • Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.

  • Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

Nutrition Facts

356 calories; protein 14.1g; carbohydrates 18.3g; fat 25.9g; cholesterol 142.3mg; sodium 1159.9mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2010
Great dish But I personally like to cook the tomato first and wait until they are tender and then add in the egg. This controls a few things, if it is too watery then I drain off some water because the eggs don't scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more Read More
(8)

Most helpful critical review

Rating: 3 stars
05/12/2010
Good but not as good as my mom's... A bit too watery and not as flavourful. Gotta tweak it a bit before it can get 5 stars. I made it without the pork -- just 5 tomatoes and 5 eggs. Next time will decrease the amount of salt as eggs were way too salty! May add some white pepper too. Read More
(6)
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/20/2010
Great dish But I personally like to cook the tomato first and wait until they are tender and then add in the egg. This controls a few things, if it is too watery then I drain off some water because the eggs don't scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more Read More
(8)
Rating: 3 stars
05/11/2010
Good but not as good as my mom's... A bit too watery and not as flavourful. Gotta tweak it a bit before it can get 5 stars. I made it without the pork -- just 5 tomatoes and 5 eggs. Next time will decrease the amount of salt as eggs were way too salty! May add some white pepper too. Read More
(6)
Rating: 4 stars
06/01/2010
i omitted the pork brandy and soy sauce. Next time i will use half the amount of salt and oil. Read More
(5)
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Rating: 4 stars
11/10/2008
Interesting mix of ingredients my roommate and I agreed to definitely make it again so don't be scared give it a try!!! Read More
(3)
Rating: 5 stars
10/26/2009
Great recipe! I've also made this without the pork and soy sauce. It is a very healthy and filling meal over rice! Read More
(3)
Rating: 3 stars
01/12/2009
This recipe works fine with 5 T oil. Read More
(2)
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Rating: 5 stars
08/17/2015
Great dish. Used steak instead of pork because that's what we had on hand. Turned out GREAT but I simplified the cooking steps a bit by just leaving everything in the wok. Add oil or water if the egg starts burning on high heat. Read More
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