Want a quick, tasty dish? This tomato egg stir-fry hits the spot! Sweet tomatoes meet fried eggs – easy enough for anyone, any night. Perfect for beginners, it’s a flavor fiesta with zero fuss.
About this Recipe
This tomato and egg stir-fry is a real home-cooking favorite in China. It’s been around for generations, and lots of people learn to make it first when they start cooking. It’s just that easy and tasty!
This super easy stir-fry is also perfect for anyone on a budget or looking for something veggie-friendly. No fancy stuff needed!
The best part? You can add whatever you like – shrimp, sausage, even put it on pasta!
Let’s get creative and cook up something yummy.
Instructions
- Prepare the Eggs: Start by whisking the eggs until they’re smooth and season them with a pinch of salt.
- Sizzle the Spring Onions: In a frying pan, heat it up over medium-high heat and add a touch of oil. Add the spring onion stalks to the hot pan (keep those green leaves aside for later) and cook them until they turn golden.
- Introduce the Eggs: Pour the beaten eggs into the pan and give them a gentle stir, cooking until they’re nearly done but still slightly moist.
- Tomatoes Join the Party: Add the tomatoes and a hint of sugar to the pan, then stir and turn them occasionally. Keep going until the tomatoes release their flavorful juices and become soft.
- Finishing Touch: Sprinkle the remaining spring onion leaves on top for a lovely garnish.
So, whether you’re just starting out on your cooking journey or you’re a seasoned pro looking for a quick and tasty meal, this tomato and egg stir fry recipe is a timeless classic that’s sure to please.
Tomato Egg Stir-Fry
Ingredients
- 3 eggs
- 2 tomatoes (diced)
- 2 spring onion (chopped)
- 1 teaspoon sugar
- 1 pinch salt
- 3 tablespoon oil
Instructions
- Prepare the Eggs: Start by whisking the eggs until they’re smooth and season them with a pinch of salt.
- Sizzle the Spring Onions: In a frying pan, heat it up over medium-high heat and add a touch of oil. Add the spring onion stalks to the hot pan (keep those green leaves aside for later) and cook them until they turn golden.
- Introduce the Eggs: Pour the beaten eggs into the pan and give them a gentle stir, cooking until they’re nearly done but still slightly moist.
- Tomatoes Join the Party: Add the tomatoes and a hint of sugar to the pan, then stir and turn them occasionally. Keep going until the tomatoes release their flavorful juices and become soft.
- Finishing Touch: Sprinkle the remaining spring onion leaves on top for a lovely garnish.
Nutrition Information:
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