Tomato Egg

Experience the perfect harmony of savory and tangy in this quick and comforting Tomato Egg stir-fry. Featuring tender, fluffy scrambled eggs paired with juicy tomatoes, this recipe is a classic Chinese home-cooked favorite that's ready in just 20 minutes. Infused with the subtle umami of soy sauce and a hint of sweetness from a splash of sugar, this dish achieves a delicate flavor balance that’s both satisfying and nourishing. Fresh scallions add a vibrant finish, enhancing the aroma and visual appeal. Perfect for busy weeknights, this one-pan delight pairs beautifully with steamed rice for a wholesome meal. Simple, flavorful, and utterly delightful, Tomato Egg is your go-to recipe for a taste of comforting homemade goodness.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 3 medium tomatoes
• 2 stalks scallions
• 2 tablespoons vegetable oil
• 0.5 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons water
• 1 teaspoon soy sauce

Directions

Step 1

Wash the tomatoes and cut them into small wedges, roughly 6-8 pieces per tomato.

Step 2

Crack the eggs into a bowl, add a pinch of salt, and beat them well with a fork or whisk until the eggs are fully mixed and slightly frothy.

Step 3

Chop the scallions into small pieces, separating the white and green parts.

Step 4

In a small bowl, combine 2 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of soy sauce. Set this mixture aside.

Step 5

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the eggs and scramble them gently until they are just set and fluffy. Remove them from the pan and set them aside on a plate.

Step 6

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the white parts of the scallions and sauté for about 30 seconds until aromatic.

Step 7

Add the tomato wedges to the pan and sprinkle with 0.5 teaspoons of salt. Sauté the tomatoes for about 3-4 minutes until they start to soften and release their juices.

Step 8

Return the scrambled eggs to the skillet with the tomatoes. Pour the soy sauce mixture over the eggs and tomatoes, and gently stir everything together for another minute until well combined and heated through.

Step 9

Sprinkle the green parts of the scallions over the top and give the dish a final quick stir.

Step 10

Serve the tomato egg hot with steamed rice or enjoy on its own.

Nutrition Facts

Serving size	669.5 grams (669.5g)

Amount per serving	% Daily Value*
Calories	616

Total Fat 46.40g	59%
Saturated Fat 10.10g	51%
Polyunsaturated Fat 17.10g
Cholesterol 744mg	248%
Sodium 1689mg	73%
Total Carbohydrate 23.00g	8%
Dietary Fiber 5.20g	19%
Total Sugars 15.30g
Protein 29.20g	58%

Vitamin D 164IU	820%
Calcium 174mg	13%
Iron 5mg	27%
Potassium 1213mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 18.6%

Carbs: 14.7%