Jidan Chao Xihongshi

Stir-Fried Eggs with Tomatoes

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

Whoever travels to the remoter parts of China is guaranteed some surprises. I experienced one in Yunnan province when I visited the tiny village of Yi Liang Gou Jie, a place that even my friends who live in the province had never been to. A colourful place, it teems with activity and yet looks like something out of the sixteenth century. Everywhere our party went (photographer, his assistant, the driver, and me) crowds would surround us, peering at us as if we were some alien beings. This, of course, we were, with our Western garb, high-tech equipment, and strange language. Whenever we smiled, they would break out into congenial laughter.

After some hours of walking around the town, we were famished. We stumbled upon a rustic tea house/restaurant. Quite unpretentious, it had no sign or nameplate, but someone’s goat was tethered in front. We ordered the speciality of the house, Yunnan duck, several seasonal vegetable dishes, and this delectable stir-fry of eggs and tomatoes. It was quite a repast for the middle of nowhere at the no-name cafe. The delicate flavour of the fresh eggs was nicely balanced by the sweet acidity of the ripe tomatoes.

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  • 6 eggs, beaten
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • 450 g/1 lb fresh ripe tomatoes
  • 6 whole spring onions
  • tablespoons peanut oil
  • ½ teaspoon salt


In a medium-sized bowl, combine the eggs with the sesame oil and salt and reserve.

Cut the tomatoes into quarters and then into eighths.

With the side of a cleaver or knife, crush the spring onions, then finely shred them.

Heat a wok or large frying pan until hot. Add the oil, salt, and spring onions and stir-fry for 30 seconds. Then add the tomatoes and eggs and continue to cook stirring continually until the eggs are set, about 5 minutes. Quickly place on a platter and serve at once.