Stir Fry Eggs And Tomatoes

A delicious simple stir fry that packs in a lot of flavor with a tangy sweet and sour sauce and a hint of spice from dried chilis. This recipe is easy to make and can be on the table within 20 minutes. It can be served as breakfast, lunch or as a main course or as a side dish for up to 6 people. Allow 2-3 eggs per person. Serve with steaming hot jasmine rice, fried rice, noodles, steamed vegetables or freshly baked bread. This is my adaptation of the classic Chinese dish called, tomato egg stir fry.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Asian fusion, Chinese

Keyword egg and tomato, fried eggs, stir fried eggs, sweet sour spicy eggs

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 585kcal

Author Dr. Wendy Dearborne

Equipment

Ingredients

6 large eggs beaten
1/2 large red onion sliced
3 spring onions cut into 1-inch long pieces separate green and white parts
2-3 medium vine ripened tomatoes cut into wedges
1/4 tsp sesame oil
1 large garlic clove sliced optional
2 tbsp cilantro lightly chopped
4 dried chili peppers optional
1/2 tsp sesame oil
3-4 tbsp avocado cooking oil
1/2 tsp sesame seeds

Sauce

1/2 tbsp dark soy
1 tbsp light soy divided into 1/2
1 tbsp rice wine vinegar
1 tbsp sugar
2 tbsp ketchup
1 tbsp chili oil homemade optional

Instructions

Mise en place

Beat eggs together with 1/2 tbsp of light soy (other 1/2 reserved for sauce) and sesame oil and set aside.

Sauce

Mix all the ingredient for the sauce set aside.

Cooking eggs

Place the wok on high heat. Once the wok is just about smoking, add 2-3 tbsp of cooking oil and wait for 5 seconds. Add the beaten eggs to the center of the wok to create a omelet. Allow a few seconds for the eggs to begin to set. Using a spatula, push the set egg toward the center of the wok. This will allow the uncooked egg to fill its place. When the beaten egg is 3/4 of the way cooked, fold it into an omelet shape. Remove from the wok and set aside. The omelet will be fluffy, soft and a yellow/golden color.
On medium high heat, add a splash of oil to the wok. Sauté whites of green onions and red onions for 1 minute.
To the wok, add red chilis and garlic to the onions and cook for 30-60 seconds. Then, push the sautéed onions, chili and garlic up the side of the wok. (Don't burn the garlic).
Turn heat up to high until wok is just about smoking. Add a little oil to the space created by pushing the onions, garlic and chili up the side of the wok. Add the tomatoes skin side down and sear for 20-30 seconds. The tomatoes will blister and char slightly.
Cover the tomatoes with sautéed onions, garlic and chili peppers. Place the omelet and green onions on top of the seared tomatoes and onions. Drizzle the sauce around the edge of the wok. Use a spatula to gently cut the omelet into large chunks as you toss with the sauce.
Remove from the heat garnish with cilantro and sesame seeds. Serve hot.

Video

Notes

This recipe requires a high cooking temperature and moves very, very quickly. Your wok needs to be smoking and your cooking oil just below smoking point. You need to have all your ingredients together. Prepped your vegetables and eggs before you start cooking. Unless the contents of the wok is pushed up the sloping side of your wok, keep everything moving. This will prevent your food from burning.

Cooking Oil

You need a high smoke point cooking oil. Olive oil won't do for this recipe. It's smoke point is to low. The smoke point is the highest temperature that the oil can reach before it begins to burn and decompose.

Corn, canola, vegetable, avocado, refined sunflower and peanut.

Side Dishes

Whatever side dish you are serving your stir fry eggs and tomatoes with make sure it's cook and ready before starting this recipe.

Sauce

You can make more sauce if that is your preference. Just add 1/4 or 1/2 the recipe amounts.

Nutrition