Description

A vibrant, saucy comfort dish featuring sweet-tart tomatoes, soft scrambled eggs, and fresh green onions—an easy Chinese classic perfect for any meal.

Ingredients

4 large eggs
3 medium ripe tomatoes, cut into wedges
2 tbsp neutral cooking oil (e.g., canola or sunflower)
2 green onions, chopped
1/2 tsp salt, divided
1/2 tsp sugar
1 tsp light soy sauce (optional)
1/8 tsp white pepper (optional)

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Instructions

Crack eggs into a bowl, add a pinch of salt, and beat until well mixed. Slice tomatoes and chop green onions.
Heat 1 tbsp oil in a nonstick skillet or wok over medium-high heat. Add the eggs and scramble gently until just set but still soft. Remove to a plate.
Add remaining oil to the pan. Toss in the tomato wedges, 1/4 tsp salt, and sugar. Sauté for 2–3 minutes until tomatoes begin to break down and release their juices.
Return scrambled eggs to the pan. Add soy sauce and white pepper if using. Stir gently to combine and warm through, about 1 minute.
Sprinkle chopped green onions over the top, toss briefly, and serve hot over steamed rice.

Notes

Garnish with a drizzle of sesame oil or fresh cilantro for added fragrance and flavor.
Serve with jasmine rice and a side of sautéed greens or cucumber salad for a balanced meal.
For variation, stuff into buns or wrap in flatbread for brunch.