Homestyle Tomato and Soft Scrambled Egg Stir-Fry

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 4 large eggs
• 1/4 tsp kosher salt, divided
• 2 tbsp water (for eggs)
• 1 lb (450 g) ripe tomatoes, cut into 1-inch wedges
• 2 tbsp neutral oil (canola, avocado, or grapeseed), divided
• 2 cloves garlic, thinly sliced
• 1 tsp fresh ginger, finely grated
• 2 tbsp water (for sauce)
• 1 tbsp low-sodium soy sauce
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 2 tbsp sliced scallions (optional)

Do This

• 1) Whisk eggs with 2 tbsp water and 1/8 tsp salt until very smooth.
• 2) Mix sauce: 2 tbsp water + soy sauce + sugar + cornstarch + sesame oil.
• 3) Heat a wok/nonstick skillet to 375°F / 190°C (medium-high). Add 1 tbsp oil.
• 4) Soft-scramble eggs 60–90 seconds; remove while still glossy and slightly underdone.
• 5) Add remaining 1 tbsp oil; sauté garlic and ginger 15 seconds.
• 6) Add tomatoes + remaining 1/8 tsp salt; stir-fry 2–3 minutes until juicy.
• 7) Stir in sauce; simmer 30–60 seconds until lightly thickened, then fold eggs back in and finish with scallions.

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Why You’ll Love This Recipe

• Comfort food fast: dinner (or breakfast) in 20 minutes, start to finish.
• Soft, custardy eggs: cooked gently, then finished in the tomato sauce so they stay tender.
• Juicy, lightly sauced tomatoes: a simple pan sauce that clings without turning soupy.
• Big flavor from basic staples: garlic, ginger, soy, and a touch of sugar bring everything into balance.

Grocery List

• Produce: 1 lb (450 g) ripe tomatoes, garlic, fresh ginger, scallions (optional)
• Dairy: 4 large eggs
• Pantry: neutral oil (canola/avocado/grapeseed), low-sodium soy sauce, granulated sugar, cornstarch, toasted sesame oil, kosher salt

Full Ingredients

Eggs

• 4 large eggs
• 2 tbsp water
• 1/8 tsp kosher salt

Tomatoes and Aromatics

• 1 lb (450 g) ripe tomatoes, cut into 1-inch wedges
• 2 cloves garlic, thinly sliced
• 1 tsp fresh ginger, finely grated
• 2 tbsp neutral oil (canola, avocado, or grapeseed), divided
• 1/8 tsp kosher salt (for the tomatoes)

Light Sauce

• 2 tbsp water
• 1 tbsp low-sodium soy sauce
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 1 tsp toasted sesame oil

To Finish (Optional but Nice)

• 2 tbsp thinly sliced scallions

Step-by-Step Instructions

Step 1: Prep the tomatoes and aromatics

Cut 1 lb (450 g) tomatoes into 1-inch wedges. Slice 2 cloves garlic thinly and grate 1 tsp ginger very finely so it disappears into the sauce.

Set everything next to the stove. This dish moves quickly once the pan is hot.

Step 2: Whisk the eggs for soft curds

In a bowl, whisk 4 large eggs with 2 tbsp water and 1/8 tsp kosher salt until the mixture looks uniform and slightly frothy (about 20–30 seconds). The water helps the eggs cook up tender and fluffy.

Step 3: Stir together the light sauce

In a small bowl, mix: 2 tbsp water, 1 tbsp low-sodium soy sauce, 1 tsp sugar, 1 tsp cornstarch, and 1 tsp toasted sesame oil until the cornstarch fully dissolves.

Keep this near the stove and stir again right before pouring (cornstarch settles fast).

Step 4: Soft-scramble the eggs and remove them early

Place a wok or nonstick skillet over medium-high heat and preheat the pan to 375°F / 190°C (if you don’t have a thermometer, heat until the oil shimmers but does not smoke).

Add 1 tbsp of the neutral oil, swirl to coat, then pour in the eggs. Use a silicone spatula to gently push the eggs from the edges toward the center, making large, soft folds.

Cook for 60–90 seconds, just until the eggs are mostly set but still glossy and slightly underdone (they should look custardy). Immediately transfer the eggs to a plate or bowl.

Step 5: Sauté garlic and ginger briefly

Return the pan to medium-high heat and add the remaining 1 tbsp neutral oil. Add the garlic and ginger and stir constantly for 15 seconds, just until fragrant. Don’t let the garlic brown (it can turn bitter quickly).

Step 6: Stir-fry the tomatoes until juicy

Add the tomato wedges and sprinkle with the remaining 1/8 tsp kosher salt. Stir-fry for 2–3 minutes at medium-high, tossing gently, until the tomato surfaces soften and release juices but the pieces still hold their shape.

If your tomatoes aren’t very juicy, add 1 additional tablespoon water to help create enough sauce in the next step.

Step 7: Thicken lightly, then fold the eggs back in

Stir the sauce mixture once more, then pour it into the pan. Cook, stirring, for 30–60 seconds until the tomato juices turn glossy and lightly thickened (it should coat a spoon, not look gloopy).

Lower the heat to 325°F / 163°C (medium). Add the eggs back in and fold gently for 20–30 seconds, just until the eggs are warmed through and coated with sauce. Turn off the heat.

Finish with 2 tbsp sliced scallions if using, and serve right away (excellent with steamed rice).

Pro Tips

• Pull the eggs early: slightly underdone eggs finish perfectly when folded back into the hot tomatoes.
• Keep tomato pieces big: 1-inch wedges give you juicy sauce plus chunks of tomato instead of a fully broken-down stew.
• Stir the sauce right before adding: cornstarch settles, and you want an even, light thickening.
• Use a nonstick pan for the eggs: it makes soft curds easier and prevents sticking during the quick scramble.
• Adjust sweetness to your tomatoes: if tomatoes are very tart, increase sugar to 1 1/2 tsp; if very sweet, reduce to 1/2 tsp.

Variations

• More savory and saucy: add 2 more tbsp water to the sauce for extra spoonable sauce over rice, keeping cook time the same.
• Spicy version: stir-fry 1/2 tsp chili flakes with the garlic/ginger, or finish with 1 tsp chili oil.
• Heartier meal: add 4 oz (115 g) diced firm tofu (patted dry) and stir-fry it for 2 minutes before adding tomatoes.

Storage & Make-Ahead

This dish is best eaten immediately for the softest eggs. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over 300°F / 149°C (low-medium) for 2–4 minutes, adding 1–2 tsp water to loosen the sauce. Avoid high heat when reheating, which can make the eggs tough. You can prep ahead by slicing tomatoes, garlic, and ginger up to 12 hours in advance and refrigerating them separately.

Nutrition (per serving)

Approximate, for 2 servings total: 305 calories, 13 g protein, 24 g fat, 10 g carbohydrates, 2 g fiber, 6 g sugar, 720 mg sodium.