Egg and Tomato Stir-Fry

Egg and Tomato Stir-Fry is a vibrant and comforting dish that beautifully combines the sweetness of ripe tomatoes with the richness of scrambled eggs. This quick and easy recipe is perfect as a side dish or a light main meal, embodying the essence of home-cooked Chinese cuisine.

Ingredients

• Large eggs - 4
• Ripe tomatoes - 2 medium (about 300g)
• Green onions - 2 stalks
• Vegetable oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Sugar - 1/2 teaspoon
• White pepper - 1/4 teaspoon
• Soy sauce - 1 tablespoon

Steps

1. Wash the tomatoes and cut them into wedges.
2. Crack the eggs into a bowl, add 1/4 teaspoon of salt, and whisk them until well combined.
3. Chop the green onions, separating the white and green parts.
4. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
5. Pour in the beaten eggs and scramble them gently until just set, then remove from the skillet and set aside.
6. In the same skillet, add another tablespoon of vegetable oil and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
7. Add the tomato wedges to the skillet, sprinkle with the remaining salt, sugar, and white pepper. Cook for about 2-3 minutes until the tomatoes start to soften.
8. Return the scrambled eggs to the skillet, drizzle with soy sauce, and gently mix everything together until well combined.
9. Remove from heat, garnish with the green parts of the green onions, and serve immediately.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in protein and essential nutrients from eggs.
• Tomatoes are high in antioxidants, particularly lycopene, which is beneficial for heart health.

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