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–+ servings
Juicy sweet tomatoes stir-fried with creamy scrambled eggs over a bowl of rice.
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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.
Course Entree
Cuisine Chinese
Keyword eggs, stir-fry
Level Beginner
Main Ingredient Egg, Vegetable
Diet Dairy-Free, Pescatarian, Vegetarian
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Servings 2 servings
Calories 222kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 200 grams peeled tomatoes (cored and cut into bite-sized wedges)
  • 2 tablespoons ketchup
  • ½ teaspoon potato starch
  • ¼ 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)
Grams + US Cups - US Standard

Instructions

  • Add the 200 grams peeled tomatoes, 2 tablespoons ketchup, ½ teaspoon potato starch, ¼ teaspoon salt, and white pepper to a bowl and toss together until the ingredients are evenly mixed.
    200 grams peeled tomatoes, 2 tablespoons ketchup, ½ teaspoon potato starch, ¼ teaspoon salt, white pepper
    Mixing tomatoes with seasonings.
  • 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.
    4 large eggs, 1 teaspoon soy sauce
    Beating eggs with soy sauce.
  • 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.
    1 tablespoon vegetable oil
    Stir-frying tomatoes in a frying pan.
  • Pour over the eggs, and then immediately reduce the heat as low as it will go.
    Adding eggs to stir-fried tomatoes.
  • 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).
    Mixing stir-fried tomatoes with eggs.
  • Quickly scramble the mixture and transfer the stir-fried tomato and eggs onto a serving plate. Garnish with cilantro to serve.
    cilantro
    Scrambling eggs with stir-fried tomatoes.

Video

Nutrition

Calories: 222kcal | Carbohydrates: 9g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 863mg | Potassium: 366mg | Fiber: 1g | Sugar: 6g | Vitamin A: 703IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 3mg