Savory Tomato and Egg Stir-fry
Savory Tomato and Egg Stir-fry
Easy & Delicious Tomato Egg Stir-fry Recipe: A Quick and Flavorful Dish
Experience a burst of tangy tomato flavor with every bite! This dish features tender, blanched tomatoes perfectly complemented by fluffy scrambled eggs, creating a wonderfully harmonious and irresistible side dish. It’s a delightful addition to any meal, offering a unique blend of sweet and savory notes.
Ingredients- 2 ripe tomatoes
- 7 large eggs
- 5 cm white part of scallion, finely chopped
- 1/2 Tbsp oyster sauce
- 1/4 tsp salt
- 1/2 Tbsp sugar
- A pinch of black pepper
- 3 Tbsp brown rice oil (or other cooking oil)
- Optional: A little chopped green onion for garnish
Cooking Instructions
Step 1
Begin by preparing the tomatoes. To easily peel them later, score the skin of each tomato with a shallow ‘X’ cut across the bottom. This simple step will make peeling a breeze after blanching.
Step 2
Bring a pot of water to a rolling boil over high heat. Carefully add the scored tomatoes to the boiling water and blanch for exactly 1 minute. Be careful not to overcook, as this can make them too mushy.
Step 3
Remove the blanched tomatoes and immediately transfer them to cold water to cool slightly. Once cool enough to handle, peel off the skins. Cut the peeled tomatoes into bite-sized pieces (about 2-3 cm). It’s best to trim off and discard the tough core end.
Step 4
In a clean bowl, crack the 7 eggs. Add the finely chopped white scallions, oyster sauce, sugar, salt, and a pinch of black pepper. Whisk everything together until well combined and the mixture is smooth.
Step 5
Heat 1 tablespoon of brown rice oil in a non-stick skillet or wok over medium-high heat. Add the cut tomatoes and stir-fry for about 1 minute and 30 seconds until they start to soften slightly.
Step 6
Transfer the stir-fried tomatoes to a sieve to drain any excess liquid. This step is crucial for preventing a watery final dish and concentrating the tomato flavor.
Step 7
Wipe the skillet clean, then add the remaining 2 tablespoons of brown rice oil and heat over medium-high heat. Pour in the whisked egg mixture. Let it cook for about 20 seconds until the edges begin to set. Then, vigorously stir the eggs for about 10 seconds to create soft, fluffy scrambled pieces.
Step 8
Finally, add the drained tomatoes back into the skillet with the scrambled eggs. Reduce the heat to low and stir-fry gently for about 1 minute, just until the eggs are cooked through but still tender, and the flavors have melded. Serve immediately and enjoy your delicious Tomato and Egg Stir-fry!
