Scrambled Eggs & Tomatoes

Scrambled Eggs & Tomatoes

One of my daughter’s all-time favorites, ultra-quick, and part of what we call our “Chinese Eggs & Bacon” dinner when combined with stirfried okra with bacon. (Yes, okra, more on that later!) Also great for a savory breakfast. This is one of the few dishes for which I recommend a nonstick wok or saute pan, but you can also use well-seasoned cast iron.


  • 2 ea tomatoes: use small or roma, ripe and meaty but not overly soft
  • 6 ea eggs
  • 1 ea scallions, minced


  • 1/4 tsp salt
  • 1/2 tsp light soy sauce
  • 1 tsp oil


  1. This first step is optional – if you don’t like tomato skin in your dish, start with this. Bring a small pot of water to a boil – there should be enough water to cover the tomatoes, but no more. Cut a small x into the bottom (non-stem) end of each tomato.Using tongs or a large spoon, lower the tomatoes into the water one at a time. After 10-15 seconds, the corners of the x should start to lift, at which time immediately remove the tomatoes to a cutting board. When cool enough to handle, peel the tomatoes.
  2. Cut the tomatoes in 1/2 crosswise. Using your fingers, gently scoop out the seeds and pulp (my husband loves to eat this sprinkled with a pinch of sugar, or you can save for a vegetable stock). Cut the tomatoes into small dice and set aside.
  3. Scramble the eggs and scallions with the seasoning ingredients.
  4. Heat the wok or saute pan over high heat, add the oil until it shimmers, then reduce the heat to medium.
  5. Add the eggs and stirfry over medium heat until the eggs are almost set – they should still be very wet.
  6. Add the tomatoes and stir gently just until eggs are set (but NOT dry or browned), then serve immediately.

Overcooking the eggs will lead to a mixture of curds and liquid, so be sure to stop just before you think you should – the eggs will continue to cook for a few seconds after being removed from the pan.
If your heat is too high, the eggs will turn dry and brown and the taste will be slightly sulfuric – this is one dish that benefits from a lower heat and a lighter touch.

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