Chinese Stir-Fried Tomatoes and Eggs
This fresh, fast stir fry is perfect for breakfast, lunch, or dinner! Serve with rice and vegetables to make it a main dish.
Maffee Wan
Managing Director
Managing Director
Maffee Wan
Ingredients
- 2 large fresh tomatoes (400-500g each)
- 3 eggs
- 1 tablespoon salt (or seasoning)
- Cooking oil
- 20 minutes
- 5 minutes
- 2
Directions
- Bring a medium saucepan of water to a boil over high heat.
- Score the tomato by making 6 very shallow lengthwise cuts through the skin of each tomato.
- Place tomatoes in boiling water. Remove when skin turns orange (about 30-60 seconds).
- Remove tomato skins, coarsely chop, and set aside.
- In a small bowl, beat eggs until well blended.
- Heat oil in a skillet or wok over medium-high heat.
- Add tomatoes and salt and stir until tender.
- Add eggs and reduce heat to medium. Stir until just cooked through. Do not overcook.
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