Asian-Inspired Easy Scrambled Eggs with Tomatoes
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  • 2 tomatoes, sliced
  • 1 tablespoon oil
  • ½ teaspoon sugar (optional)
  • ½ cup chicken stock or water
  • 1 tablespoon potato starch, mixed with water until cream-like consistency
  • 1 green onion, chopped
    Sauce Mixture
  • 1 tablespoon light soy sauce
  • ½ teaspoon dark soy sauce
  • ½ teaspoon oyster sauce
    Eggs Mixture
  • 4 extra large eggs, mixed in a bowl
  • ½ teaspoon salt
  • 2-3 spring onions, thinly sliced on an angle


  1. Cook Tomatoes
  2. Heat pan over medium high heat, add 1 tablespoon oil
  3. Add sliced tomatoes into pan
  4. Add ½ teaspoon sugar (optional)
  5. Add chicken stock or water
  6. Add Sauce Mixture
  7. Stir tomatoes occasionally and cook for roughly 3 minutes or until they are tender
  8. Give a quick stir to the potato starch water, then add it to the pan little by little, stir as you go, to thicken the sauce
  9. Remove tomatoes with the sauce and set aside
  10. Cook Eggs
  11. Heat a dry, clean pan over medium heat, add 1 tablespoon oil
  12. Add eggs mixture into pan
  13. Stir and cook until slightly undercooked (still a bit watery)
  14. Add the cooked tomatoes and sauce into pan
  15. Turn off the heat and add green onions
  16. Stir a few times and serve!

View the original recipe from Nom Recipes
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