Go Back

Tomato and Egg Stir-Fry

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 350 g large tomatoes about 2 tomatoes, cut into wedges
  • 3 eggs
Seasonings
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1 tsp sugar adjust to taste
  • 1 tbsp ketchup optional
  • 3 tbsp neutral oil
Aromatics
  • 2 scallions whites and greens separated
  • 2 cloves garlic minced, optional

Equipment

  • wok or frying pan
  • spatula
  • mixing bowl

Method
 

Beat the eggs
  1. Beat the eggs with a pinch of salt. If you like, add a small splash of sake or cooking wine.
Cook the eggs
  1. Heat 2 tablespoons of oil in a wok or skillet. Add the eggs and stir over medium-high heat until they form soft curds. Remove them while they are still slightly glossy.
Cook the tomatoes
  1. Add the remaining oil, then cook the scallion whites and garlic until fragrant. Add the tomatoes, sugar, and ketchup, then cook until the tomatoes soften and release their juices.
Finish the dish
  1. Return the eggs to the pan. Add the soy sauce and salt, then fold gently until the eggs and tomatoes are evenly coated.
  2. Add the scallion greens, toss briefly, and serve hot.

Notes

For the best texture, remove the eggs before they look fully done.
If your tomatoes are very tart, add a little extra sugar.
If they are very juicy, let them reduce a bit before adding the eggs back in.
Ketchup is optional, but it helps when tomatoes are mild or out of season.
Serve this over steamed rice while it is hot.