Do you trust me? I know this sounds like the strangest recipe ever, but it is one of the MOST delicious things I’ve ever eaten. I can’t believe that these simple, seemingly random ingredients can make something so incredibly delicious! Also, why had I never heard of this until a couple of months ago when I tasted it at a neighborhood potluck? Have you ever heard of it? You are going to love the flavors of this recipe for The Best Chinese Tomato and Eggs. It’s a perfect recipe to add to your list of simple go-to dinners.
It’s almost like a light curry, but without the creamy element…it’s really hard to explain, but the umami of this dish is perfect. Every one of your tastebuds is going to light up with every bite!
My friend, Marisol, brought this dish to a potluck a couple of months ago. She lived in China for three years, and while they lived there, their maid would cook dinner and she made this meal frequently. Everyone my friend met would tell her that she had the best cook in all of China as her maid. After tasting this, I believe it, and I would cut my right arm off to have her come live in my house and cook for us every night. I can only imagine how good everything she makes is.
I was super excited to try and make this myself. My sweet friend came over a few weeks ago and walked me through it, so I can make it whenever I want. My favorite souvenirs from everywhere we have lived are the unique recipes I’ve gotten from friends along the way. I am so excited to add this to the list, and I can’t wait for you to give it a try.
Delicious Recipes I’ve gotten from Friends along the Way
- Marshmallow Peanut Butter Crunch Brownies
- Salsa Chicken Enchiladas
- Shanna’s Amazing Chocolate Chip Cookies
- Mediterranean Cous Cous Salad
- The Best Pfeffernusse Cookies
- The Best Chicken Tetrazzini Recipe
- Ukrainian Coleslaw
- Best Ever Zucchini Bread
- Aline’s Brazilian Corn Cake
- Best Ever Baked Beans
- Columbian Style Pico de Gallo {Ahi}
- Best Ever White Chocolate Chip Craisin Cookies
- Poor Man’s Egg and Spaghetti Soup
- Out of this World Carrot Cake Recipe with Callie’s Cream Cheese Frosting
step-by-step pictures for how to make The Best Chinese tomato and Eggs
Frequently Asked Questions about how to make The Best Chinese Tomato and Eggs
What type of tomatoes should I use?
Roma tomatoes are best, but vine-ripened tomatoes work great, too!
Do I make this in a frying pan or a pot?
Great question. Depending on how large of a batch you are making, you could get away with using a deep, 12-inch skillet. For my family, I have to double the recipe. So I fry the eggs in a skillet, and then do the rest in a large 5-quart pot.
What type of rice should I serve it over?
Jasmine rice is always my first choice for Asian-inspired meals, but regular long-grain white rice will work great, too. You could even use basmati and still have great results.
What Type of Soy Sauce is Best to use in this Recipe?
The most authentic one to use is a light-colored soy sauce from the Asian market…brand doesn’t matter so much. The darker soy sauce adds more darkness to the overall color of the dish. I didn’t have the lighter type, so I used a mix of LaChoy and Kikkoman. Anything you pick up at the Asian store will be a little better than those two more American options, but really any soy sauce is going to be okay.
Do I really need that much CIlantro?
Ha! Yes. The cilantro is a very vital and important part of the recipe according to Marisol. She actually told me that for the amount we did for my family, I needed twice as much as I had, which is what you see in the ingredient picture. For the recipe written below, you need a large bunch, and you use it all, including the stems.
I don’t like Cilantro. can I leave it out?
Eek… Marisol would gasp at the idea. If you really think you won’t be able to stand it, take some out for yourself before adding it. Then maybe give it a taste both ways and see what you think.
chef’s tools:
More Delicious Simple Go-to Dinners
- 6-8 eggs
- 6-8 Roma tomatoes or vine-ripened, diced
- 1 very large bunch of cilantro, finely chopped
- 6-8 large pieces of garlic, thinly sliced
- 6 tbsp canola or vegetable oil, divided
- 2 tbsp granulated sugar
- 1½ tbsp soy sauce
- ¾ tsp salt
- In a large non-stick skillet, add 3 tbsp olive oil and crack the eggs into the oil. Use a wooden spoon to gently scramble the eggs as they cook. Cook until the eggs are softly cooked with browning spots. Set aside.
- In a 2-quart or bigger saucepan, saute the sliced garlic in the remaining 3 tbsp of oil. Only cook until it is fragmented and a few pieces are just barely starting to brown. Quickly add in the tomatoes and cook for 10-15 minutes or until the tomatoes have broken down.
- At this point add the sugar, soy sauce, and salt.
- Next, add the eggs back in and add the cilantro. Stir well and taste. Add more sugar or soy sauce if necessary.
- Serve over rice.
- This meal is traditionally eaten cold, but we enjoy it warm/hot. Try it both ways to see what you like.
- Enjoy!
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