The Tomato & Eggs My Dad's Made 100,000 Times
Why this recipe
Most tomato & eggs recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 1.1M views, 19.1K likes on YouTube.
This dish is a weeknight favorite! You won't believe how much flavor and texture you can create in 15 minutes. Honestly, maybe even 10 if you're super speedy.
Bonus: it requires the absolute bare minimum of ingredients. We don't even use garlic, or soy sauce, or oyster sauce. You can probably find every single one of these ingredients in any typical grocery store or supermarket. (If we can find a gas station that sells tomatoes... anyone up for a challenge?)
Ingredients
To peel or not to peel (the tomatoes)
For this dish, you can peel some or all of the tomatoes, or leave them unpeeled. There's not much of a difference in taste, but the texture will be different.
Peeled or partially peeled tomatoes will break down much faster, so you'll get a juicier, saucier dish. You also will have less, or no, tomato peels to chew on, if you or another eater prefers this dish completely soft.
Tomatoes with the peel still on will break down more slowly. You'll probably see more, and bigger, chunks of tomato. If you prefer more of a bite to your food, this may be the version for you.
Meet the helpers: ginger, sugar, and ketchup
If your tomato dishes taste a too little fresh-off-the-vine raw even when you cook them, you may want to spend some more time playing with these surprisingly impactful ingredients.
Daddy Lau uses ginger basically every time he makes something with tomatoes. They're forever partners! The ginger's warmth complements the tartness of the tomatoes.
Sugar is another ingredient that we often pair with tomatoes. The sweetness helps tone down the tartness, so if you have an especially sour tomato, try upping the sugar a bit.
Ketchup may be a funny thing to see in a Chinese recipe. It doesn't even get a spot in those condiment caddies on the table at Chinese restaurants! As a cooking ingredient, though, its acidity is great for brightening up the flavors of your food, and since it's tomato-based, it also amps up the tomato flavor for this dish.
Instructions
Peel tomato
This step is optional. You can leave the tomatoes unpeeled, peel just a few, or peel all of them.
Boil water, enough to later submerge the tomatoes. Shallowly score the tomatoes (1.5 lb) with an X, and place into a bowl. Pour the boiling water over the tomatoes, and let them sit for about 2 minutes, or until the peel starts to curl out from the X.
Carefully remove the tomatoes from the hot water, and use a knife to pull the peels away from the tomatoes. They should peel right off!
Cut tomato
Cut each tomato in half and remove the hard bit at the stem. Cut each half further into 4 wedges, ensuring that the core and seeds are still intact.
Cut ginger
Cut 5 thin slices of ginger (5 slice), and then julienne into thin strips.
Prepare eggs
Crack the eggs into a large bowl. Season it with salt (0.50 tsp), and then beat vigorously until well combined. Get that air in there!
Prepare cornstarch slurry
In a small bowl, mix together cornstarch (1 tbsp) and water (4 tbsp).
This slurry is important for thickening your sauce to the right consistency, and making it now before the stove is on means you won't be frantically throwing it together while your food overcooks!
Cook eggs
Heat the pan on high heat. When it's hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble.
When the eggs are about 80% cooked through, which will take about 35 seconds, transfer them to a temporary plate or bowl. The bowl where you beat them originally will work great!
Cook tomatoes
The pan should still be hot, so add a bit more oil, and then add the julienned ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp).
Season with salt (0.50 tsp) and brown sugar (2 tbsp). The sugar helps tone down the tartness of the tomatoes, so if your tomatoes are especially sour, you can add a bit more sugar to your liking. Keep the tomatoes cooking for about 2.5 minutes. If you're having a hard time keeping the tomatoes at a boil, you may need to cover it with a lid.
Give your cornstarch slurry a quick mix if it's settled, and then slowly pour it into the pan, mixing as you go.
Keep checking the consistency. Depending on how thick you like the sauce, you may not need all of the slurry.
Add eggs & ketchup
Add the eggs back into the pan. Stir it in and let cook for 50 seconds, then turn off the heat to keep it from overcooking. Add the ketchup (2 tbsp) and mix it in.
Taste test & serve
Give it a taste (but be careful, it's hot!) and adjust the seasoning if needed. Scoop or pour it out into a serving dish, and enjoy!
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
