Tomato and Egg Stir-fry
Cook the eggs first and return them at the end so they stay tender while the tomatoes soften. Tomato juices form a simple sauce without bottled seasoning.
Ingredients & seasoning
Main ingredients
- Tomatoes300g
- Eggs3
- Green onion20g
Seasoning
- Cooking oil1 1/2 tbsp
- Salt1/4 tsp
- Sugar1/2 tsp
To finish
- Black pepper1/8 tsp
Method
- 01
Remove tomato cores and cut into bite-size wedges. Chop green onion and beat eggs.
- 02
Heat 1 tbsp oil in a pan on medium. Gently scramble eggs into large curds, then transfer to a plate.
- 03
Add remaining 1/2 tbsp oil and green onion; cook for 30 seconds. Add tomatoes, salt and sugar and stir-fry on medium for 3 minutes.
- 04
Return eggs and toss for 1 minute. Once no liquid egg remains, add pepper and turn off heat.