Tomato And Egg Stir-Fry

Just like mom used to make, with a twist! The addition of doubanjiang turns your classic tomato and egg stir-fry into a spicy, delicious meal.

Prep Time:
10 min
Cook Time:
10 min


Nutrition Facts
  • 4 ripe tomatoes
  • 1/2 tsp (2.5 mL) salt
  • 4 eggs
  • 1 1/2 tbsp (25 mL) sesame oil
  • 1 tbsp (15 mL) doubanjiang
  • 2 tbsp (30 mL) chopped garlic
  • 1 tsp (5 mL) sugar


  1. Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.

  2. Whisk the tomato juice with the eggs.

  3. In a wok pan, heat sesame oil.

  4. Add doubanjiang and garlic and sauté until garlic is golden brown.

  5. Add egg and tomato juice mixture and stir-fry.

  6. Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.