September 6, 2023

Stir-fried Tomato & Egg

Recipe: Carmen Cheng

“This stir-fried tomato and egg dish was common on our dinner table, or for a quick lunch. During the beginning of the pandemic, I was seeking comfort foods from my childhood and shared this dish on Instagram. It warmed my heart how many messages I received from others whose families also used to make this dish. Every family has their own version—this is the one from my childhood.” —Carmen Cheng, Calgary-based food writer


  • 2 tbsp sunflower or canola oil, divided
  • 2 large eggs, 1 beaten, 1 whole
  • 1 clove garlic, smashed and left whole
  • 2–3 large Roma tomatoes, quartered
  • Salt
  • 1 tbsp ketchup, plus more for seasoning
  • Cooked rice, for serving


Yield: Serves 2

  1. Heat ½ tbsp of oil in medium pan and scramble 1 egg over medium heat. Transfer to bowl and set aside.
  2. Using same pan, reduce heat to low, and add garlic and the remaining 1½ tbsp oil. Gently cook for 1–2 minutes to infuse garlic in oil. Add tomatoes and pinch of salt. Put lid on pan and turn heat up to medium-low. Let this cook for a few minutes until tomatoes have softened and are starting to break down. Remove lid and discard clove garlic. Add ketchup to pan, stir, and let mixture cook for another minute or so to continue to soften.
  3. Crack second egg into tomato mixture and stir frequently. This will help thicken tomato mixture within 1 minute to scrambled egg–like consistency. Once thickened, turn heat to low and return scrambled egg to pan, stirring gently to combine.
  4. Taste for seasoning, adding salt or ketchup as needed. Serve over rice and enjoy.

Note: Many families have their own variations of this dish. Popular add-ins include onions, green onions, slice beef, ginger, fish sauce, and sugar (instead of ketchup).


Excerpted from Prairie by Dan Clapson and Twyla Campbell. © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved