Got tomatoes and eggs? Make this!

I’m a Chinese and this is our comfort food. There are different ways to cook this, but I like your way. We add a little ketchup and sugar when stir frying the tomatoes. A light dash of chicken bouillon will bring the flavor up a level. You added the green onion at the perfect time. You are so good at making this wonderful dish and thanks for sharing.

I've a brother who has spent a number of years living in Thailand, who first showed me the eggs/fish sauce thing. Couldn't believe it would be tasty, how wrong I was! Omelettes made with fish sauce - delicious!

Instead of the brown sugar, I always add a little ketchup. It's sweet, but also super tomato-y - really helps with lackluster supermarket tomatoes!

“Thai people don’t do eggs without fish sauce. That’s the law”. I smiled so big. I have not ever tried it. But I’m to add this to my “make and eat” recipe list. Awesome video. 💗

Coming from a traditional Italian-American cooking background, I really liked the flavoring of this. My own vine-ripened roma's surely helped, but they turned out tasting very different that my usual onion-pepper-parm seasoning. Thank you.

This is one of my family’s favorite dishes! It’s quick, healthy and truly scrumptious. But I’ve made it even better with Pailin’s technique!! Yes, every recipe of this dish I’ve consulted, including the New York Times (Frances Lam recipe) calls for cooking the eggs first. And yes, I’ve made batches in which the eggs were too dry, or if I take out the eggs too soon, the dish looks like a gloppy mess when I added them back in. Tonight, I made the dish as Pailin instructed and my goodness, what a difference!! It’s creamy and aesthetically pleasing to boot. Thanks so much Pailin!!

This one's a grand slam, and looks so easy! I'm definitely going to fix it for breakfast tomorrow! Thanks for sharing!

I like the watery tomatoes in my tomato egg. The juice is the best part for me!

I'm so glad you did a video on this. I've been making this for many years but my method has been inconsistent. I helps to know (and see) how you approach this deceptively simple dish. Making with a regular fry pan I think is key to remove that extra water. My only addition is to add smashed garlic to the oil before adding the tomatoes.

Just made and literally eating this right now for the first time - you might have "reinvented" the way I eat breakfast! This is DELICIOUS!

Parents always cooked this when I was young, my affordable dinner in college, now my go to meal when I need something fast and easy 😜

One of my favourites is this Far East Asian style egg'n'tomato creamy scramble. It's way tastier than one might imagine. Yum. I have it on rice with a couple of small 'banchan' side dishes. Delicious. Thanks for showing me YOUR technique for preparing it.

Hi Pailin, I basically knew this food from my eldest sister who brought this dish home from one of her fellow Filipino (?) nurses in the 60's. But not with this great combination of spices; she always used regular salt and pepper. The whole thing is very tasty, thank you ❣️.

Fānqié chǎo dàn (番茄炒蛋) [phonetic:] fan-cha [tomato] chow-ban [scrambled eggs] (and found as a number of other names, depending on the Chinese dialect) Is a wonderful dish! It's one of my 'go-to' weekend breakfasts, so I make this once or twice a month. As Palin mentioned; it's 'simple' yet nuanced. Everyone's mum, grandma and favorite local chef prepares it with their own twists. As we see in the comments; many folks (including myself) sauté onions and garlic in with the tomatoes. A pinch or two of chicken broth powder is great in the eggs, for those willing to use a bit of MSG. A few shots of Wistershire is a good alternative for folks who aren't going to try fish sauce. Short answer: Experiment with the eggs and tomatoes, to suit your taste. The dish works great over any starch, not just rice. I frequently serve it over noodles (elbows cook up in minutes, and it's easy to prep for one or two people). Sometimes I've used beans. I've put it over toast or a roll, whatever you have on hand. Also as Palin alluded; it's a great 'fridge cleaner'. Any tomato-based leftovers get tossed in with the tomatoes. A few tablespoons of remaining jar salsa, or a 1/3c leftover pizza/spaghetti sauce gives the tomatoes a great twist.

番茄炒蛋is one of my favorite fast and easy dishes! 😋 So simple yet delicious!!

I noticed when you cooked the tomatoes first and thank you so much for explaining why you did that! You’re the best!

We have chickens here. They are all spoiled, well fed as well as free range. (They have run of the whole yard lol). Their egg yolks are a vibrant orange and I call them the “steak eggs” because nothing in the store compares. If someone is able to have chickens, it’s well, well worth it.

Pailin is truly a professional chef, so it is helpful to pay attention to her techniques. For instance, she uses a fork, not a whisk to break up the eggs. A whisk will incorporate air into the egg mixture which will slow cooking and the stiffness of the fork tines will break up the egg white more quickly.

Thank you! This was so easy and simple and tasted just like I remembered back in those days I was a exchange student in China. Ah the memories! ❤️

Looks so great. I lived in Taiwan and always bought this at the night markets in biendong meals (fenjien dan). I like your idea of NOT separating the tomatoes and eggs completely so they can really combine nicely. YUMMMM. WHO CAN SAY "no!" to JOOOOSY tomato eggs???