Tomato and egg stir fry
Juicy, sweetened tomatoes blend seamlessly with fluffy scrambled eggs to create a colorful and flavorful dish. This healthy and satisfying stir fry brings out the tang of fresh tomatoes with just a dash of sugar.
Equipment
- 1 frying pan or wok
Ingredients
- 1 medium tomato
- 4 large eggs
- 1 tsp granulated sugar
- 2 tbsp vegetable oil
- 2-3 tbsp water
- Salt to taste
- Chopped green onions for garnish (optional)
Instructions
- Prepare the ingredients. Slice tomato into 8-10 slices, depending on the size. Beat the eggs and flavor with salt.
- Pour 1 tbsp of vegetable oil into a frying pan and heat over medium-high heat until the pan is hot. Scramble the eggs on medium-high heat and remove from stove just as the eggs begin to set. They should still be a little runny.
- Pour remaining 1 tbsp of vegetable oil into the pan (you can use the same one that you cooked the eggs in) and heat over medium-high heat until the pan is hot. Place tomato slices into pan and cook on high for 1-2 minutes.
- Salt tomatoes to taste and add sugar and water. Continue stir frying tomatoes on high until they soften and juice seeps into the pan. If the juice is not releasing, lightly press on the tomato slices. This should take another 2-3 minutes.
- Add the soft scrambled eggs and mix vigorously with the tomatoes, using the edge of your spatula to cut the eggs into smaller pieces. Mix for 1 minute until eggs are coated in the sauce.
- Remove from pan and garnish with chopped green onions. Enjoy hot with a bowl of fresh rice.