Tomato and Egg Stir-Fry

Name: Tomato and Egg Stir-Fry
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 small tomatoes; 4 eggs; Salt to taste; 1 teaspoon rock sugar; 3/4 cup water (200 ml); 1 little sesame oil

布丁愛美食🍡🍨🍳 @cook_6824682

台中市

A simple homemade dish—Tomato and Egg Stir-Fry! There are many ways to make it—this is my personal method. I peel the tomatoes and don't add ketchup. The egg mixture is added last. Someone once asked me why my tomato and egg stir-fry has more sauce. It's because my family likes to mix the sauce with rice. Slowly simmer the egg mixture over low heat at the end to keep the eggs tender. Everyone has their own way of making it, just go with what you and your family like.

布丁愛美食🍡🍨🍳 @cook_6824682

Saved

Ingredients

20 minutes

Serves 4 servings

3small tomatoes
4eggs
Salt to taste
1 teaspoonrock sugar
3/4 cupwater (200 ml)
1little sesame oil

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Steps

20 minutes

1

Score a cross at the bottom of the tomatoes and blanch them in boiling water for about 3 minutes. This makes the skins easy to peel.
2

Cut the peeled tomatoes into small pieces, add some rock sugar, and stir-fry in a pan. Once the tomato juice is released, add water and bring to a boil. Season with salt. If you have green onions, you can add them while stir-frying the tomatoes for extra flavor.
3

Finally, pour in the egg mixture and reduce to low heat. Don't stir immediately—wait until the egg whites start to set, then gently push them with a spatula. I prefer not to have the eggs break into tiny pieces like in egg drop soup. Drizzle with sesame oil and give it a quick stir. The eggs cook quickly—about 2 minutes—and they remain tender and delicious.