These Cantonese-style Chinese tomato eggs have a jammy, gravy-like sauce that you can spoon over steamed rice or hot noodles
You're probably more familiar with tomato eggs of the stir-fried and scrambled variety. But this version has a rich, saucy consistency, almost like a thick stew. Chopped tomatoes are cooked until they soften and release their juices. A cornstarch slurry turns the sauce into a thick, gloopy gravy. You want soft, creamy, just-set eggs to tie everything together—be careful not to overcook them!
Add eggs to a bowl, with fish sauce and rice vinegar if using. Beat with a fork or whisk and set aside.
Add oil to a pan over medium high heat. Add ginger and cook until aromatic and the edges are slightly browned, about 1 minute. Add spring onions and stir to distribute.
Add chopped tomatoes, salt, oyster sauce, and ketchup. Stir and let cook until the tomatoes are soft and their juices have formed a sauce, about 5 minutes.
Whisk water and cornstarch in a bowl or measuring cup to make a slurry. Pour the slurry over the tomatoes. Reduce the heat to low and cook, stirring, until the sauce thickens. Season to taste and add more oyster sauce or ketchup, if desired.
Once the tomatoes achieve a jammy, stew-like consistency, slowly pour in the beaten eggs. Stir gently in big, slow swoops—you want to distribute the egg but not break it down too much. Don't let it overcook!
Remove from heat and serve with steamed rice. Garnish with a sprinkle of sesame seeds and reserved spring onions.