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Tomato and Egg Stir-Fry
This simple and flavorful recipe combines the natural sweetness of tomatoes with the richness of eggs. Perfect for a quick and easy breakfast or dinner, this dish is a staple in many Asian cuisines. The combination of juicy tomatoes and fluffy scrambled eggs is a match made in heaven, and the addition of savory soy sauce and aromatic garlic brings the flavors together. Serve with steamed rice or noodles for a well-rounded meal.
Time Cook
15
Level
Beginner
Calories
320
Allergens
Eggs, Soy, Gluten
Ingredients
4 eggs
Eggs
140 Calories
2 medium
Tomatoes
20 Calories
2 cloves
Garlic
4 Calories
2 tbsp
Soy sauce
10 Calories
1 tsp
Salt
0 Calories
1 tsp
Pepper
0 Calories
1 tbsp
Vegetable oil
120 Calories
1 tsp
Sesame seeds
20 Calories
1 tbsp
Green onions
10 Calories
Step-by-Step Instructions
1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 2 cloves of minced garlic and stir-fry for 1-2 minutes, until fragrant.
2
Add 2 medium tomatoes, diced, to the skillet or wok. Stir-fry for 2-3 minutes, until the tomatoes start to soften.
3
Push the tomatoes to one side of the skillet or wok. Crack 4 eggs into the other side of the skillet or wok and scramble them until they are cooked through.
4
Mix the tomatoes and eggs together, and stir-fry for 1-2 minutes, until everything is well combined. Season with 1 teaspoon of salt, 1 teaspoon of pepper, and 2 tablespoons of soy sauce.
5
Transfer the tomato and egg stir-fry to a serving platter or individual plates. Garnish with 1 tablespoon of chopped green onions and 1 teaspoon of sesame seeds.
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