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Tomato Egg Stir-Fry

A handful of ingredients and a few minutes are all you need to make this flavorful and protein-rich Chinese tomato and egg stir-fry recipe. The contrast of the creamy scrambled eggs with juicy and sweet tomatoes is a match made in heaven.

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	222 kcal	Sugar	6 g
Carbs	9 g	Cholesterol	327 mg
Protein	12 g	Sodium	863 mg
Fat	15 g	Fiber	1 g
Sugar	6 g
Cholesterol	327 mg
Sodium	863 mg
Fiber	1 g

Prep Time: 3 min Cook Time: 3 min Total Time: 6 min

https://norecipes.com/tomato-egg-stir-fry/

Season tomatoes
Add the 200 grams peeled tomatoes, 2 tablespoons ketchup, 1/2 teaspoon potato starch, 1/4 teaspoon salt, and white pepper to a bowl and toss together until the ingredients are evenly mixed.
Beat Eggs
Break the 4 large eggs into a separate bowl and add the 1 teaspoon soy sauce. Beat the eggs until they are no large clumps of egg white remaining.
Stir-fry tomatoes
Heat a frying pan over medium-high heat until hot, and add the 1 tablespoon vegetable oil and tomatoes. Stir-fry until the tomatoes have released a significant amount of liquid and they are starting to get soft.
Add eggs
Pour over the eggs, and then immediately reduce the heat as low as it will go.
Make egg curds
Let the eggs cook undisturbed until you can see the bottom of the eggs turn opaque. Then, gently stir the egg curds to the surface, allowing the liquid egg to run underneath them. Let this continue to cook undisturbed until the bottom layer turns opaque again. Repeat until the egg is no longer runny (but still shiny and wet).
Scramble eggs
Quickly scramble the mixture and transfer the stir-fried tomato and eggs onto a serving plate. Garnish with cilantro to serve.

Ingredients

200 grams peeled tomatoes (cored and cut into bite-sized wedges)

2 tablespoons ketchup

1/2 teaspoon potato starch

1/4 teaspoon salt

white pepper (to taste)

4 large eggs (58 grams/2 ounces per egg)

1 teaspoon soy sauce

1 tablespoon vegetable oil

cilantro (for garnish)

Instructions

Step 1

Season tomatoes

Step 2

Add the 200 grams peeled tomatoes, 2 tablespoons ketchup, 1/2 teaspoon potato starch, 1/4 teaspoon salt, and white pepper to a bowl and toss together until the ingredients are evenly mixed.

Step 3

Beat Eggs

Step 4

Break the 4 large eggs into a separate bowl and add the 1 teaspoon soy sauce. Beat the eggs until they are no large clumps of egg white remaining.

Step 5

Stir-fry tomatoes

Step 6

Heat a frying pan over medium-high heat until hot, and add the 1 tablespoon vegetable oil and tomatoes. Stir-fry until the tomatoes have released a significant amount of liquid and they are starting to get soft.

Step 7

Add eggs

Step 8

Pour over the eggs, and then immediately reduce the heat as low as it will go.

Step 9

Make egg curds

Step 10

Let the eggs cook undisturbed until you can see the bottom of the eggs turn opaque. Then, gently stir the egg curds to the surface, allowing the liquid egg to run underneath them. Let this continue to cook undisturbed until the bottom layer turns opaque again. Repeat until the egg is no longer runny (but still shiny and wet).

Step 11

Scramble eggs

Step 12

Quickly scramble the mixture and transfer the stir-fried tomato and eggs onto a serving plate. Garnish with cilantro to serve.