---
title: Tomato & Egg Stir-Fry
servings: 2
prep time: 8 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/chinese-tomato-egg-stir-fry
---

Gather @egg{4}, @spring onion{2} and @vegetable oil{3%tbsp}.

Beat the eggs with a pinch of @salt{0.5%tsp}, the @white pepper{} and the @sesame oil{0.5%tsp} until uniform.

Heat 2 tablespoons of oil in a wok until very hot, pour in the eggs and let them puff, folding once or twice until just set but still glossy. Slide onto a plate.

Add the last tablespoon of oil and the @tomato{4} wedges with the @sugar{1%tsp} and remaining salt. Stir-fry over high heat until they collapse into a chunky sauce, about 4 minutes. ~{4%minutes}

Add a splash of water if the pan looks dry, then return the eggs and fold gently for 30 seconds so they drink up the tomato juices.

Scatter with scallions and serve immediately over steamed rice.