Tomato and Egg Stir-fry

Ready in

15 mins

Cuisine

Asian · Asian

Prep Time

5 min

Cook Time

10 min

Serving

2 People

Difficulty

Easy

Calories / Serving

~220 kcal
Recipe by LAMOURIFY on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 7 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Ingredients

    Chop the two tomatoes into chunks, beat the three eggs in a bowl, and chop the green onions for garnish.

  2. Cook Tomatoes

    Heat a pan with a little oil. Add the chopped tomato chunks and a spoonful of salt. Stir-fry until the tomatoes become soft.

  3. Season Tomatoes

    Add a spoonful of light soy sauce and a spoonful of additive-free tomato sauce to the softened tomatoes, and mix well to combine.

  4. Add Eggs and Cook

    Turn down the heat. Pour the beaten egg mixture evenly over the tomatoes in the pan. Cover the pan with a lid and let it sit for approximately one minute to allow the eggs to set.

  5. Garnish and Serve

    Remove the lid, sprinkle the chopped green onions over the cooked tomato and egg mixture. Stir gently and serve immediately.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 2 swaps

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Soy sauce?

    • Tamari (1:1) — Gluten-free option.
    • Coconut aminos (1:1, milder & sweeter)
    • Worcestershire sauce + a pinch of salt
AllergensThis recipe contains eggs and soy.
eggssoy
Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...