Tomato and Egg Stir Fry – Chinese Style

Recently, this dish has been popping up all over my Facebook food groups. It is similar to shakshuka but with Asian flavours. I used the recipe here. The only change I made was to add 1/4 tsp ground ginger to the tomato mixture while simmering.

Tomato and Egg Stir Fry
, garnished with green onions

Partially cooked scrambled egg is reserved to be added to the tomato mixture once the tomatoes have softened enough. If using diced, fresh tomatoes, that will take 5-10 minutes but if using canned, diced tomatoes and juice, as I did, it may only take 3-5 minutes or so. If you want a ‘saucier’ tomato mixture, add some more water to your saucepan/wok and warm through.

Serve the tomato and egg mixture over hot rice of your choice. I had some leftover sushi rice so that’s what I used.


Review: Fast and delicious. Try it yourself.

PS: I really do NOT like this new formatting style.

11 thoughts on “Tomato and Egg Stir Fry – Chinese Style

    1. I’m on 3 general cooking groups, 1 Italian, 1 Hungarian, 3 Japanese and 2 cooking Chinese groups. After a while, it’s all a blur. And that’s not even counting the bread/sourdough/pie/cake groups. 🙂

      PS: And then there are the Youtube channels that I’m subscribed to.

    1. That’s what it reminded me of the first time I heard of the dish. There’s a tomato-egg dish in Italian cuisine. And an egg curry (hard boiled eggs in a tomato sauce) in Indian cuisine.

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