Super Easy One-Pan Tomato and Egg Stir-Fry
Clean-up Hassle-Free! Easy and Delicious One-Pan Tomato and Egg Stir-Fry Recipe
When you really don’t feel like washing dishes, this super simple one-pan dish is your savior! With the fantastic combination of tomatoes and eggs, this recipe is perfect for brunch or as a satisfying side dish. Anyone can follow along easily!
Main Ingredients
- 7-8 medium tomatoes
- 3-4 eggs
- 100g chicken breast (optional)
- A small bunch of green onions
Sauce & Seasoning
- 1 Tbsp olive oil
- 1/2 Tbsp butter
- 0.5 Tbsp oyster sauce
- 1 Tbsp chicken stock (or water)
- A pinch of salt
- A pinch of black pepper
- 1 Tbsp cooking wine (to remove egg odor)
- 1 Tbsp olive oil
- 1/2 Tbsp butter
- 0.5 Tbsp oyster sauce
- 1 Tbsp chicken stock (or water)
- A pinch of salt
- A pinch of black pepper
- 1 Tbsp cooking wine (to remove egg odor)
Cooking Instructions
Step 1
Wash the fresh tomatoes thoroughly, remove the stems, and cut them into bite-sized pieces. Cutting them too small might cause them to break apart during cooking, so quartering or cutting into sixths is ideal.
Step 2
Finely chop the green onions. You can separate the white and green parts, or chop them together. These will be used to create aromatic green onion oil.
Step 3
Crack the eggs into a bowl. Add 1 tablespoon of cooking wine to eliminate any eggy smell and add a touch of tenderness, along with a pinch of salt. Whisk gently with a fork or whisk until well combined. No need to overbeat.
Step 4
Let’s start cooking! Heat a non-stick pan over medium heat. Add olive oil and butter, and let them melt. Once the butter is melted and fragrant, add the chopped green onions and stir-fry for about 1 minute until aromatic, creating green onion oil.
Step 5
If you’re using chicken breast, add it to the pan with the green onions and stir-fry until the surface is cooked. You can substitute chicken breast with other seafood or mushrooms for a delicious variation.
Step 6
Push the cooked green onions and chicken breast to one side of the pan. Pour the beaten egg mixture into the empty space. Cook the eggs, stirring gently with chopsticks or a spatula to create soft scrambled eggs, until about 70% cooked.
Step 7
Once the eggs are partially cooked, add the sliced tomatoes to the pan and stir-fry together. Cook just enough to soften the tomatoes slightly; you don’t want them to become too mushy. The juices released from the tomatoes will meld with the sauce, enhancing the flavor.
Step 8
Finally, add 0.5 tablespoon of oyster sauce and 1 tablespoon of chicken stock (or water) for an extra layer of flavor. Stir everything together until well combined. Finish with a sprinkle of black pepper, if desired. Your delicious Tomato and Egg Stir-Fry is ready! Enjoy it warm.
