BBQ Scrambled Eggs with Tomatoes

A flavorful and satisfying twist on traditional scrambled eggs with tomatoes, a common dish in Chinese everyday meals. This delicious dish combines fluffy scrambled eggs with the tanginess of tomatoes and the smoky richness of barbecue sauce.

  • 15min

    prep time

  • 10min

    cook time

  • 9



  • 4 whole or 200g Eggs
  • 4 medium or 400g Tomatoes, sliced
  • 1/2 Onion or 70g Onion, sliced
  • 3 tbsp or 45g, McCormick® Grill Mates® Brown Sugar BBQ Sauce
  • 1/2 tsp Table Salt
  • 1/2 tsp Chicken Powder Seasoning
  • 3 tbsp or 50g Water
  • Steamed Rice or Noodles as needed
  • Cooking Oil as needed

Nutrition information (per serving)


  • In a wok, heat up 4 tbsp of oil over medium heat and gently scramble the eggs. Take eggs out after they are 70% cooked and set aside. Eggs should have soft curds and still be wet.

  • Heat up the wok over medium heat and add 2 tbsp of oil. Sauté the onions until soft and light brown.

  • Add the tomatoes, salt, McCormick Grill Mates Brown Sugar BBQ Sauce, chicken powder seasoning and water. Simmer with the wok covered for 1-2 minutes.

  • Add the scrambled eggs back into the tomato mixture and stir well.

  • Serve over steamed rice or boiled noodles.