Hong Kong Style Tomato Egg Stir-Fry

Tomato Egg Stir-Fry (港式番茄蛋) is definitely one of the top most cooked home-cooked dishes in Hong Kong families. I doubt many Hong Kong families need this recipe. But if you are unfamiliar with Hong Kong cuisine, I urge you to try it! It’s a great dish! Ingredients are very simple and inexpensive. Kids love it, adults love it too!

Yellow Onion½
[SAUCE] Ketchup2 Tablespoons
[SAUCE] Soy Sauce½ Tablespoon
[SAUCE] Sugar1 Tablespoon
[SAUCE] Salt1 Teaspoon


  1. Cut the tomatoes into smaller pieces and cut the onion into thin slices.
  2. Whisk the eggs. Then heat some oil in a frying pan on medium-low heat and cook the egg batter like scrambled eggs until around 70% cooked. Set aside on a plate.
  3. Heat some oil in the same frying pan and cook the onions on medium heat until soft.
  4. Add the tomatoes and 2 tablespoons of water into the pan and stir fry.
  5. When the tomatoes turn soft, pour [SAUCE] mixture into the pan and mix well.
  6. Return the eggs back to the pan, quickly stir fry for a bit more and serve immediately.
  7. DŌZO!

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