Quick home cooking
Tomato Scrambled Eggs
Soft eggs and juicy tomatoes come together in a quick, dependable 15-minute home-style dish.
Difficulty: Easy · Total time: 15 minutes · Serves: 2 · Published: 2026-10-01
Ingredients
- ripe tomatoes — 2 (about 400 g)
- large eggs — 3
- scallion — 1 (about 5 g)
- neutral cooking oil — 25 ml
- salt — 3 g
- sugar — 5 g, optional
- water — 15 ml
Preparation
- Core the tomatoes and cut them into 2 cm chunks; finely slice the scallion.
- Beat the eggs with 1 g salt and the water until fully combined.
Method
1. Cook the eggs gently
Heat a wok, add 15 ml oil, then pour in the eggs. Push the set edges toward the center and remove while a little liquid egg remains.
- Heat
- Medium
- Time
- About 40 seconds
- Ready when
- Large curds are formed but still glossy, with no browned edges.
2. Release the tomato juices
Add the remaining oil, tomatoes, and salt. Stir and lightly press the firmer pieces with the spatula.
- Heat
- Medium
- Time
- 2–3 minutes
- Ready when
- The edges soften and a steady pool of red juice appears in the pan.
3. Finish together
Add the sugar and eggs. Toss briefly to coat the eggs, then add the scallion and turn off the heat.
- Heat
- Medium-high
- Time
- 20–30 seconds
- Ready when
- The sauce lightly clings to the eggs and the curds remain tender.
Tips for success
- Remove the eggs at about 80% doneness because they cook again at the end.
- If the tomatoes are dry, add 15 ml hot water around the edge of the pan.
Common mistakes
- Overcooking the eggs makes them dry; remove them while still glossy.
- Combining before the tomatoes release juice produces a separated, bland sauce.
Storage
- Cool within two hours, refrigerate in a sealed container, and eat within 24 hours.
- Reheat gently until piping hot throughout; avoid reheating more than once.