Fried Eggs with Tomatoes

This dish brings back so many memories of our time in China—Fried Eggs with Tomatoes (番茄炒蛋) was a staple at almost every Chinese meal, whether at home or in local restaurants. It’s simple comfort food that my kids now love too.

Here’s how I make it at home:

Ingredients

3 eggs, beaten

2 tomatoes, sliced

½ tsp salt

2 tbsp ketchup

Corn starch slurry (1 tsp cornstarch + 1 tbsp water)

Method:

1. Scramble eggs
• Heat a bit of oil in a pan and pour in the beaten eggs. Cook gently, stirring until just set.

2. Cook tomatoes
• In the same pan, add a touch more oil and stir-fry the sliced tomatoes until they soften and release their juices.

3. Add flavour
• Stir in salt and ketchup, and let everything simmer for a minute.

4. Thicken
• Add the corn starch slurry to the tomatoes and stir until the sauce thickens slightly.

5. Serve
• Best enjoyed with steamed rice.

Soft, saucy, and slightly sweet—this dish is the ultimate comfort food. One bite and we’re back in our China kitchen. A quick and easy meal that always satisfies.