Eggs and tomatoes (西红柿炒鸡蛋) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 129) by Jason Wang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on August 11, 2025

    This is the best version of this classic Chinese comfort food I've made. Cooking the eggs and tomatoes separately and combining at the end yields a rich and sweet sauce with fluffy eggs instead of the watery, curdled mix that often results with other recipes.

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