Tomato Egg Stir Fry
Simplest dishes at home — tomato and scrambled eggs.Nothing fancy. Just a few eggs and some tomatoes, cooked simply, packed into a lunch box
Servings: 2 people
Calories: 1912kcal
Ingredients
INGREDIENTS
- 2 Tomatoes
- 3 Eggs
- 3 tbsp Cooking Oil
Egg mixture seasoning
- A pinch of Salt
- A pinch of Pepper
Seasoning
- A pinch of salt
- 1 tsp Sugar
- 1 tbsp Oyster Sauce
- 0.5 tbsp Soy Sauce
Instructions
- Score an X on the bottom of each tomato and blanch in boiling water for about 5 minutes, or until the skin peels off easily.
- Chop the peeled tomatoes into small pieces and set aside.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk well.
- Heat oil in a pan. Once hot, pour in the egg mixture. Stir briefly, and remove from the pan as soon as the eggs are just set to prevent them from overcooking.
- Leave some oil in the pan, add the tomatoes, salt, and sugar, and stir-fry until the tomatoes release their juices and become mushy.
- Add the scrambled eggs, ketchup, oyster sauce, and soy sauce, stir-fry evenly, and it's ready to serve.
Video
Nutrition
Serving: 1serving | Calories: 1912kcal | Carbohydrates: 94.8g | Protein: 27.5g | Fat: 166.9g | Saturated Fat: 27.5g | Cholesterol: 558mg | Sodium: 22392mg | Potassium: 1153mg | Fiber: 14.8g | Sugar: 54.5g | Calcium: 341mg | Iron: 18mg