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Made with simple, everyday ingredients, these Stir-Fried Tomatoes and Eggs are a tasty, satisfying, and comforting dish prepared in under 10 minutes! It's such a perfect vegetarian meal over steamed rice or a colorful side dish to go with your main meal.
Stir-Fried Tomatoes and Eggs
INGREDIENTS
- 3 large eggs (50 g each w/o shell)
- ¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt) (divided, for the eggs and tomatoes)
- ⅛ tsp white pepper powder (divided, for the eggs and tomatoes)
- 2 tomatoes (10 oz, 290 g for 2 servings)
- 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking the eggs)
- 1 Tbsp roasted sesame oil (for cooking the tomatoes)
- ½-1 Tbsp soy sauce
- 1 Tbsp sake
- ⅛ tsp freshly ground black pepper
INSTRUCTIONS
- Gather all the ingredients.
- In a medium bowl, combine the eggs, salt, and white pepper powder and whisk together.
- Cut the tomatoes into wedges and cut them in half crosswise. If your tomatoes are smaller than mine, keep them as wedges.
- Heat the neutral-flavored oil in a wok or large frying pan over medium heat. When the wok is hot and smoke starts to appear from the edge of the wok, add the beaten eggs. After a few seconds, the egg will start to float on top of the oil.
- With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg. When the bottom of the egg is set but the top is not yet fully cooked, transfer it back to the bowl.
- Add the sesame oil to the wok, then add the tomatoes. Stir-fry to coat them with the oil.
- Season the tomatoes with salt and white pepper powder.
- Add the soy sauce and sake and let the tomato cook a bit longer, about 1 minute.
- When the tomatoes are slightly wilted and tender but still maintain their shape, add the egg back to the wok and quickly toss everything together.
- Taste and adjust the seasoning if needed. I added slightly more soy sauce and white pepper. Serve the stir-fried tomatoes and eggs over steamed rice as a meal. You can also serve it as a side dish without steamed rice.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.
NUTRITION
Calories: 329 kcal · Carbohydrates: 7 g · Protein: 11 g · Fat: 28 g · Saturated Fat: 5 g · Polyunsaturated Fat: 12 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 279 mg · Sodium: 494 mg · Potassium: 443 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1586 IU · Vitamin C: 19 mg · Calcium: 57 mg · Iron: 2 mg
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