A popular dish gracing many household tables, this tomato and eggs stir-fry can stand in for breakfast or lunch/dinner when paired with rice or noodles. Chunky tomatoes surround eggs coated in a savory tomato sauce produced during the stir-fry process.
How to make Tomato and Eggs Stir-fry perfect
Peel off the tomato skins: Nobody likes to chew on skins! I keep the skins on many times because: 1) they are nutritious and 2) it cuts down on preparation time.
Tomato peels are highly nutritious, containing essential amino acids, fatty acids and antioxidants, such as flavonoids and carotenoids.
To peel the tomato skins off: 1) Slice them from top to bottom on all sides or cut a cross on one end, 2) lower tomatoes into boiled water, 3) remove after skins wrinkle (about 30-60 seconds), 4) rinse in cold water and peel or gently squeeze to pop out the fleshy body.
Use enough salt: Apart from honey or sugar, enough salt is what makes this dish delicious.
Add honey (optional): A sugary boost, especially for kids.
Add soy sauce: Soy sauce also contributes a level of salt to the dish. Soy sauce is not a customary addition because it alters the color. However, it adds another dimension.
Add a tablespoon of water for every egg: Adding water makes the eggs plumper, fluffy, softer and lighter.
Use a lot of tomatoes: The dish is more luxurious and juicier. The eggs sit in a savory tomato sauce; and every bite includes a bit of sauce and chunk of tomato.
Tomato and Eggs Stir-fry
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Loading...A popular dish gracing many household tables, this tomato and egg stir-fry can stand in for breakfast or lunch/dinner when paired with rice or noodles. Chunky tomatoes surround eggs coated in a savory tomato sauce produced during the stir-fry process.
Ingredients
- 1-2 garlic cloves sliced
- 2 green onions chopped with white and green parts separated
- 4 eggs
- ¼ cup water
- 1/4 tsp salt (anchovy paste also an option) or to taste
- 1/8 tsp black pepper
- 1 tsp soy sauce
- 2 tsp honey divided (optional)
- 3-4 tomatoes
- ½ tsp sesame oil
- 2 tbsp oil
Instructions
Chop tomatoes into quarters (1 tomato = 8 wedges).
In a bowl beat the eggs well. Stir in water and a pinch of salt.
Heat a non-stick skillet with a tablespoon of oil. Add the eggs and cook until almost set but still runny. Set aside.
Add a tablespoon of oil to a sauté pan or skillet warmed over medium heat. Add the garlic, tomatoes, white parts of the green onions, 1/4 teaspoon salt and black pepper. Cook, scraping the bottom occasionally to ensure nothing sticks. Once the tomatoes are soft, add soy sauce and 1 teaspoon honey and stir. If necessary, lower the heat. Allow tomatoes to soak in the sauce for another minute.
Gently fold in eggs with another teaspoon honey.
Garnish with sesame oil and remaining green onions. Serve as a breakfast or meal alongside rice, noodles, cauliflower rice, bread or a starchy carbohydrate.
Notes
Chinese often cook eggs over high heat but please use whatever technique you are most comfortable with.
