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Tomato Egg Stir Fry (番茄炒蛋)
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Tomato Egg Stir Fry (番茄炒蛋)

15 minServes 2Nutri-Score B€
from @msshiandmrhe13 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • tomatoes (peeled and cut into wedges)Produce3 pieces
  • eggs (beaten)Dairy4 pieces
  • salt (half a teaspoon)Spices3 g
  • garlic (minced (optional))Produce2 pieces
  • green onions (chopped (optional))Produce2 pieces
  • cornstarch (mixed with a little water)Pantry5 g
  • soy saucePantry15 ml
  • ketchupPantry30 ml
  • sugarPantry5 g
  • cooking oil (for frying)Pantry30 ml

per serving

Nutrition

309kcal

Carbs
15 g
Proteins
15 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Mixing bowl
  • Spatula

step by step

Method

  1. Peel the tomatoes

    • Score the tomatoes and blanch them in hot water, then slip off the skins.
    • Cut the peeled tomatoes into wedges.
    Step 1

  2. Beat the eggs

    • Beat the eggs in a bowl with the salt.
    Step 2

  3. Scramble the eggs

    • Heat oil in a wok over high heat.
    • Pour in the eggs and stir-fry until just half cooked, then transfer out.
    Step 3

  4. Fry the aromatics and tomatoes

    • Add a little more oil and fry the garlic and green onions if using.
    • Add the tomato wedges and stir-fry until they start to soften.
    Step 4

  5. Season the sauce

    • Add the cornstarch slurry, soy sauce, ketchup and sugar.
    • Cook for a minute until the sauce thickens.
    Step 5

  6. Combine and serve

    • Return the eggs to the wok and mix well with the tomatoes.
    • Serve hot with rice.
    Step 6
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