Egg & Tomato Dish

My husband is half Chinese, and when we were dating we used to eat this “egg and tomato” dish. I had no idea what it was, but it was delicious. It seemed simple, but very tasty.

When Phil and I got married, and he started showing me the things he cooked; and I got to learn about how to make it – it is easy.

Because my in-laws (his parents) are market gardeners, they grow tomatoes. So we have an abundance of them. Which means we have this dish weekly and I highly recommend it.

This recipe serves 4 people. If you don’t have fresh tomatoes, you can always use a can of tomatoes instead.


  • 2 x tablespoons olive oil
  • 6 x ripe tomatoes (cut into small chunks)
    OR instead of ripe tomatoes, you can simply use a 1/2 a CAN of tomatoes
  • 6 x eggs (whisked together in a bowl)
  • 1 x tablespoon water
  • 1 x tablespoon minced garlic
  • Pinch of salt and pepper
  • 1 x teaspoon sugar
  • 1 x vegetable stock cube
  • Cooked rice


  1. Add 1 tablespoon of olive oil to a non-stick pan, and heat over a medium to high heat.
  2. Once heated up, add the eggs and tablespoon of water, and cook as if you’re cooking scrambled eggs. Once cooked, transfer to a bowl.
  3. Reduce heat to medium, and in the pan (don’t rinse out), add another teaspoon of olive oil and add the garlic and tomatoes.
  4. Cook the tomatoes for 10 minutes until softened.
  5. Once the tomatoes are softened softened add the salt and pepper, sugar and vegetable stock cube.
  6. Mix and then add the cooked egg.
  7. Cook for another 5 minutes.
  8. Serve with cooked rice.

We use cherry tomatoes, and do a lot of them. We also use 8 eggs because of the amount of cherry tomatoes.

For rice, we usually cook around 250 grams for the 4 of us. So figure that out for whatever you’re doing.



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