Skip to main content New<> this month
Get the Allrecipes magazine

Classic Chinese Tomato and Eggs

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"This is a Chinese national dish...every family has their own recipe. This is my recipe and it's best with white rice! It's super easy and never lets you down!"
Added to shopping list. Go to shopping list.


20 m servings 397
Original recipe yields 2 servings


{{model.addEditText}} Print
  1. Season beaten eggs with salt.
  2. Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet; cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes; stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.
  3. Stir in sugar to dissolve; add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.


  • Cook's Note:
  • Use corn oil if preferred.

Nutrition Facts

Per Serving: 397 calories; 34.8 12.6 10.7 279 1275 Full nutrition

Explore more


Read all reviews 0