Tomato Egg Stir Fry Recipe

Ingredients

• 4 eggs
• 3 ripe tomatoes, cut into wedges
• 1 tbsp vegetable oil
• 1 garlic clove, chopped
• 1 tsp sugar
• 1 tbsp tomato paste or ketchup (optional)
• 1 tsp soy sauce
• 1 spring onion, sliced
• Salt

Method

1. 1Beat the eggs with a pinch of salt.
2. 2Heat half the oil in a wok over medium-high heat, pour in the eggs and let them set for a few seconds, then push them around until just set but still soft. Tip them onto a plate.
3. 3Add the rest of the oil and the garlic, then the tomatoes. Stir-fry for 2 minutes, then add the sugar, tomato paste, soy sauce and 3 tbsp water.
4. 4Cook for 3–4 minutes, pressing the tomatoes, until they collapse into a sauce.
5. 5Return the eggs, fold through, and scatter with spring onion. Serve with rice.

Tomato egg stir fry recipe: nutrition per serving

One of 2 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Take the eggs out while they are still soft; they finish cooking in the sauce.
• Ripe, juicy tomatoes make the sauce; in winter a spoonful of tomato paste helps.

Swaps and variations

• Gluten-free: leave out the soy sauce or use gluten-free tamari.
• Make it heartier with a handful of peas or a few slices of firm tofu.

Storage

Eat it fresh. Leftovers keep 1 day in the fridge.