Asian•budget
Egg and Tomato Stir Fry
Using just eggs, tomatoes some scallion or shallot and seasonings, you'll get a filling and nutritious meal in little to no time
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 shallot, minced (or two stalks scallion, finely sliced)
- 1 tbsp neutral oil
- 2 cups tomato wedges
- 5 large eggs
- 1 tbsp fish sauce
- 1 tsp black pepper
- 2 tbsp chopped cilantro ((optional))
Instructions
- 1
Heat oil over medium high heat in a large pan. If using shallot, sauté it in the oil for about a minute. If not, skip to the next step.
- 2
Cook the tomato wedges over medium high heat until they have released some liquid and have gotten soft.
- 3
If using scallions, add them to the pan now now.
- 4
Beat the eggs with fish sauce black pepper. Pour them over the tomatoes.
- 5
Let the eggs rest for a minute or two to firm up before moving them around with your spatula, breaking them up into large curds.
- 6
Sprinkle with chopped cilantro if desired. Serve over white rice.