Tomato, Egg and Sausages Recipe – with Johnsonville

The Chinese-style Fried Tomato and Egg is a simple, fast and dependable staple of the “three vegetables and one soup” (三菜一汤) dish that graces the Chinese dinner table.

But today, we’re leveling it up with Johnsonville smoked sausages. The robust, smoky flavor from the natural wood smoke and the delicious sausages doesn’t just enhance the dish; it transforms this modest sidekick into the protagonist in a donburi!

To add another twist, we will present the dish with the eggs at the bottom of the plate, similar to how hotplate tofu (铁板豆腐) is served.

Watch my step by step instructional video

If you have a hotplate at home, you can simply heat it up, add a bit of oil, and pour the beaten eggs onto the hotplate, then top it with the sauce. However, I know that not everyone owns a hotplate, so I’ll show how you can do it in a pan. I like it this way because the bottom of the omelette is crisp and brown while the top remains soft and fluffy.

The old-school way is to fry the eggs first, set it aside while you make the sauce, then add the eggs back to the sauce. I sometimes do it that way too, depending on my mood!

Jump straight to recipe here.

Johnsonville Sausages

Johnsonville sausages are renowned for their exceptional quality and flavor, making them a favorite among consumers worldwide. Originating from a small butcher shop in 1945, the brand has grown to become the No. 1 brand in both the US and Singapore markets.

Sausages are not something we have every day, but when we do, we like to have the good ones! That’s why we like Johnsonville sausages because they are made with premium pork cuts, without any meat fillers or scraps. They are seasoned with a unique blend of herbs and spices passed down through generations. The sausages are smoked with natural hardwood, imparting a deliciously smoky aroma that enhances their robust and juicy flavour. The resealable packs are very convenient too!

Clockwise from top left: Smoked Original, Beddar Cheddar, Hot & Spicy, Lemon and Pepper, Garlic

Johnsonville sausages come in a variety of delicious flavors to suit every palate. Our favorites include the Smoked Original, Beddar Cheddar, and Lemon and Pepper. Additionally, Johnsonville offers savory Garlic and bold Hot and Spicy flavors for those who enjoy a bit of extra kick.

These sausages are fully cooked, requiring only a quick heat-up before they’re ready to eat. The simplest way to warm them is in a microwave oven, but they can also be boiled, pan-fried, or grilled to perfection.

Freshly cooked Johnsonville sausages


Servings: 2-3 persons
Prep Time: 15 mins
Cooking Time: 15 mins


Johnsonville Sausage 2 links
Tomato 1 large or 3 medium
Eggs 3 x 60g

Salt 1/2 tsp (for eggs) and 1/4 tsp (for tomatoes)
Milk 1 Tbsp (optional)
Chicken Powder 1/2 tsp
Sugar 1 Tbsp
Ketchup 1 Tbsp
Corn Starch Slurry 2 tsp


  1. Make a crosshatch on the base of the tomato and blanch in boiling water for 1 to 2 mins till the skin is loosened. Cool in ice water and peel off the skin
  2. Cut tomatoes into wedges
  3. Slice sausages into wedges
  4. Beat eggs with salt and milk (if using) till whites are broken
  5. Heat a sauce pan. Add oil and then eggs. Using a spatula, move the cooked eggs to one side and continue until the eggs are almost fully cooked but still watery. Set on plate.
  6. Add tomatoes and salt to hot pan. Add water, cover and simmer for 5 mins. Add sausages, sugar and chicken powder and simmer till tomatoes are softened. Add cornflour slurry to thicken.
  7. Pour tomatoes and sausages onto eggs, top with chopped scallions and serve!


Poaching and Peeling the Tomatoes

You don’t really need to peel the tomatoes if you are in a hurry, but it does make the dish nicer as the skin of the tomatoes can sometimes get in between your teeth!

Beating the Eggs

If you don’t beat the eggs till the whites are broken, your omelette will have streaks of white in it. It’s still fine to eat, but it reveals the skill level of the cook! The addition of milk is optional, but it does add a bit of creaminess to the eggs and helps to make them more fluffy. If you don’t have milk, you can also add a teaspoon of cornflour dissolved in one tablespoon of water. The extra liquid will steam when it heats up and add fluffiness to the eggs.

Frying the Omelette

By gently pushing the cooked eggs to one side, you create wavy layers of egg and shorten the time it takes to cook the whole omelette. Make sure you leave some runny eggs on top as they will finish cooking when you add the tomato sauce on top of it.

Preparing the Sauce

Add roughly chopped tomatoes to the heated pan and season with a bit of salt. Once the tomatoes have slightly wilted, add the chopped Johnsonville sausages. I like to further flavour the sausage with sugar, ketchup and chicken powder.

The amounts in the recipe are just a guideline. Over time, you should adjust the seasoning to your family’s tastes. Sometimes, I would even add mirin and grate a bit of ginger to give it a bit of a twist.

If you have some frozen peas, you can also add them to the sauce to give them a bit of color! You can garnish the dish with chopped chives, scallions, or coriander leaves or just leave it out if you are too lazy. The green does add a bit of contrast to the dish and makes it more attractive.


Give this simple recipe a try! It’s quick, easy, and sure to become a family favorite. Next time you’re out grocery shopping, pick up some Johnsonville sausages to elevate your usual dishes, like this Tomato and Egg recipe.

Happy Cooking!

Disclosure: This recipe is developed in partnership with Johnsonville

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