Tomato & Egg Stir-Fry

A quick summer tomato and egg stir-fry.

Illustration of Tomato and Egg Stir-Fry
Illustration of Tomato and Egg Stir-Fry

If there is a vegetable that represents peak summer, I would give it to the tomato. (Yes, it’s botanically a fruit, even a berry, but I legally refuse to put it in that category.) Yellow, red, green, purple—striped, freckled, blemished. Some are smooth, others cat-faced and Quasimodoesque.

Regardless of their shape, color, or size, tomatoes do what the corporate vanishing acronyms aspire to: diversity, equity, inclusion. None shall be excluded on the basis of looks or origin. As we graduate from raw in salads to cooked, this is a simple way to use them elegantly.


4 eggs, lightly beaten

A small knob of fresh ginger, peeled and finely chopped

2 scallions, cut into batons

3 tomatoes, cut into rough chunks

Salt and white pepper

Olive oil


Coat a heated pan with olive oil. Season the eggs with salt and white pepper, then add them to the pan. Stir gently into ribbons by nudging the mixture towards the center. Remove from the pan while the eggs are bouncy. It shouldn’t take more than a minute, and the result should be soft rather than dry.

In a clean pan, add olive oil and fry the ginger and scallions for a few minutes. Add the tomato chunks, season with salt, and stir occasionally as they soften into a loose sauce.

When the tomatoes have a texture similar to the eggs, fold the eggs elegantly through them. Cook just long enough for the flavors to come together. The eggs should stay tender, the tomatoes juicy.

Season again and serve. Eat it over rice and pair it with a side of sweet potato leaves blanched in garlic water.


Watch the video

Frederico Ribeiro on Instagram: ”#tomato🍅 egg stir-fry.”
646 likes, 44 comments - frederico on August 13, 2025: ”#tomato🍅 egg stir-fry.”.

Tomato & Egg Stir-Fry Video