Grilled Tomatoes And Scrambled Eggs, Chinese-Style
Updated November 4, 2025
- Total Time
- 30 minutes
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Ingredients
3 or 4 ripe tomatoes
2 tablespoons dark sesame oil
Salt and pepper
3 tablespoons neutral oil like corn or canola
1 teaspoon minced garlic
1 tablespoon minced ginger
6 eggs
2 teaspoons soy sauce, or to taste
¼ cup minced scallions, optional
Nutritional analysis per serving (2 to 4 servings)
7 grams carbs; 240 milligrams cholesterol; 185 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 459 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a gas or a charcoal grill; fire should be moderately hot and the rack about 4 inches from heat source. Core tomatoes and cut each into 3 or 4 thick slices. Brush them with one tablespoon sesame oil and sprinkle with salt and pepper.
- Step 2
Grill tomatoes, turning once, until they are soft but not mushy. As they cook, use tongs to remove and discard their skins. You should be able to lift them from grill with a spatula without their falling apart.
- Step 3
While tomatoes cool, put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add garlic and ginger and cook just until they sizzle. In a bowl, beat together tomatoes and eggs.
- Step 4
Add tomato-egg mixture to skillet and cook, stirring almost constantly, until mixture forms soft curds, 5 to 10 minutes. Stir in remaining sesame oil and soy sauce. Garnish, if you like, with scallions, and serve.
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