Scrambled eggs with tomatoes, also known as stir-fried tomatoes and eggs (西红柿炒鸡蛋, xi hong shi chao ji dan), is a classic Chinese dish that has become a staple in nearly every school and office cafeteria. It’s one of the first recipes that children in China learn to prepare.
Contents:
Every Chinese family has its own version of this dish. Some are sweeter, some saltier, and others may even have a slightly tangy flavor. The eggs should be tender, coated in tomato juice, and enhanced by a faint aroma of scallions. As for the ingredients, every version includes just two essentials — tomatoes and eggs. Scrambled eggs with tomatoes is a simple yet delicious dish that holds a cherished place among China’s national comfort foods.
It’s quick, easy, inexpensive, and made with very simple, everyday ingredients.
You’ll be genuinely surprised by its taste. The tangy tomatoes combined with rich scrambled eggs, a pinch of sugar, fragrant sesame oil, and Shaoxing wine create a delightful (and vegetarian, gluten-free) dish that pairs beautifully with rice (or noodles).
Did you know that in Chinese, the word for “tomato” literally translates to “foreign eggplant” (番茄)? This unusual name perfectly captures the once-exotic perception of tomatoes in Chinese cuisine.
A Bit of History
Tomatoes first arrived in China during the 16th and 17th centuries, during the Ming dynasty. They were described as “red and round, cute and beautiful,” yet also referred to as “forbidden fruit.” It wasn’t until the Qing dynasty in the 19th century that tomatoes became common in Chinese kitchens, primarily in those influenced by Western cuisine.
By the early 20th century, tomatoes transitioned from being solely a Western delicacy to becoming a household and restaurant staple in China. Scrambled eggs with tomatoes gained immense popularity in the 1940s.
Interestingly, the colors of tomatoes and eggs — red and yellow — mirror the same hues as the Chinese national flag. This symbolic coincidence drew unexpected attention from both the government and cultural perspectives. Even The People’s Daily, the official newspaper of the Chinese Communist Party, once dubbed this combination as “the national dish.”
Thus, behind this seemingly ordinary dish lies an incredible story. It’s a tale of discovering the new, embracing the different, and even highlighting political and cultural significance as tomatoes and eggs harmoniously share flavors and history.
Preparation Tips
If you prefer not to eat tomato skins, immerse the whole tomatoes in very hot water for 3 to 5 minutes or blanch them briefly in boiling water and then immediately cool them in cold water. With either method, the skin should peel off easily. Then chop the tomatoes into small pieces. This step makes the dish tastier, juicier, and gives it a better texture.
Ideally, the more tomato juice, the better. A pinch of salt will help the tomatoes release more juice, making them tastier and easier to mix with the scrambled eggs. Some versions even add water to create more sauce.
Add a bit of water (or rice wine) to the raw eggs to make them fluffier and softer once cooked.
This is a quick stir-fry, so make sure everything is prepared and within reach before turning on the stove.
Scrambled Eggs with Tomatoes (Xi Hong Shi Chao Ji Dan 番茄炒鸡蛋)
Ingredients
- 2 medium tomatoes
- 3 large eggs
- 1 spring onion scallion
- ¼ teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 1-2 tablespoons Shaoxing rice wine optional
Instructions
- Select sufficiently ripe (juicy) tomatoes, remove their stems, and cut them into small pieces.
- Using a whisk, beat the eggs with a small pinch of salt and pepper until a thin layer of fine bubbles forms. The air inside the egg mixture will make the eggs fluffy and tender. You can add a bit of rice wine to the eggs – they will be even fluffier.
- Heat the oil in a wok until it’s very hot and pour in the egg mixture. Wait a few seconds until the mixture sets. Immediately reduce the heat, then break the eggs into smaller pieces, remove them from the wok, and set aside.
- Add a bit more oil to the wok, increase the heat, and add the tomatoes and spring onion if using. Stir-fry until the tomatoes release their juices and soften. Then add 2 teaspoons of sugar and ½ teaspoon of salt.
- Add the eggs you set aside, briefly stir-fry, mix together, and serve immediately. You can garnish with the remaining chopped spring onion.