Soft-scrambled eggs folded into tomatoes stir-fried until saucy, seasoned with a little sugar, ketchup and tamari: the classic Chinese home-style dish. It takes about 15 minutes and is naturally vegetarian, dairy-free and gluten-free. Serve it over steamed rice so the sweet-tangy sauce soaks in.
Estimated nutrition
Per serving
Based on 2 servings
- Calories
- 320 kcal
- Protein
- 18 g
- Carbs
- 22 g
- Fat
- 18 g
- Fiber
- 4 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 3 large eggs
- 3 medium tomatoes (about 450–500 g), cut into wedges
- 2 tbsp neutral oil (split)
- 2 tbsp water
- 2–3 tbsp ketchup (optional but common)
- 1–2 tsp sugar (to taste)
- 1 tbsp gluten-free soy sauce or tamari
- 0.5 tsp salt (adjust to taste)
- 0.3 tsp white pepper or black pepper
- 2 scallions, sliced (optional)
- Optional: 1 tsp cornstarch mixed with 1 tbsp water (for a thicker sauce)
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Instructions
- 1
Beat eggs with 1 tbsp water and a pinch of salt.
- 2
Heat 1 tbsp oil in a pan over medium-high. Add eggs and softly scramble until just set (still a bit glossy). Remove to a plate.
- 3
Add remaining 1 tbsp oil. Add tomatoes and a pinch of salt; stir-fry 2–3 minutes until they start to break down.
- 4
Stir in ketchup (if using), sugar, and tamari. Add a splash of water if it looks dry.
- 5
Optional: Stir in the cornstarch slurry and cook 15–30 seconds to thicken.
- 6
Return eggs to the pan and gently fold together 30–60 seconds. Taste and adjust salt/sugar.
- 7
Finish with pepper and scallions. Serve over rice or with gluten-free toast.
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