Stir-fried Tomatoes and Eggs
It's really hard to resist such a quick dish of stir-fried eggs and juicy tomatoes.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 to 6 large eggs, beaten
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 scallion, white and green parts chopped and separated
- 2 medium tomatoes, sliced into then wedges
- 1 teaspoon sugar
Instructions
- 1
Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the cooking oil and swirl to coat the base. Pour in the eggs and cook undisturbed until a thin layer forms on the bottom, about 30 to 60 seconds, then scramble the eggs until they are cooked but still light and fluffy. Season to taste with salt and pepper (I find 1/4 teaspoon salt is good to start.) Scoop out the eggs onto a plate and set aside.
- 2
In the same pan, add the scallions whites and stir-fry until just aromatic, about 20 seconds. Add the tomatoes and cook for 1 to 2 minutes, until the juices start to release and the tomatoes wedges are slightly softened but still intact. Sprinkle sugar over the tomatoes.
- 3
Return the eggs to the pan and heat for another minute, stirring so they are well-mixed with the tomatoes. Transfer to a serving dish and add the scallion greens on top.