Stir-Fried Eggs With Tomato Recipe

Name: Stir-Fried Eggs With Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; ¼ teaspoon salt; 1 dash pepper; 1 green onion, chopped; 1 tomatoes, chopped; 4 tablespoons oil, for cooking; 1 pinch salt; ½ teaspoon sugar; 1 tablespoon ketchup; 1 tablespoon water; 1 tablespoon cornstarch

Servings: persons

5 eggs
¼ teaspoon salt
1 dash pepper
1 green onion, chopped
1 tomatoes, chopped
4 tablespoons oil, for cooking
1 pinch salt
½ teaspoon sugar
1 tablespoon ketchup
1 tablespoon water
1 tablespoon cornstarch

1
Add 1/4 tsp salt and dash of black pepper to the eggs and beat lightly; add green onions.
2
In a small bowl, mix the pinch of salt, sugar, ketchup, water, and cornstarch.
3
Heat the skillet or wok (med-high), add oil; stir-fry the tomato and the cornstarch mixture.
4
Stir briefly until liquid thickens.
5
Remove from wok and save for later.
6
Clean the skillet or wok (mainly scraping it clear of the tomato mixture) then reheat it and add more oil.
7
Pour in the egg mixture and stir-fry until it becomes slightly firm.
8
Add back in the tomato liquid, stir quickly to mix, making sure not to overcook.
9
Transfer to a serving plate and serve.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 eggs, ¼ teaspoon salt, 1 dash pepper, 1 green onion, chopped, and more.

Yes, Stir-Fried Eggs With Tomato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Eggs With Tomato

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