This quick and easy tomato and egg stir-fry recipe will get dinner on the table in no time. Or try it for brunch, spooned into a baguette. Have your ingredients chopped and ready to go before you heat the wok.
Servings2
Equipment
- Wok – I use a large wok, but you can use a large skillet or non-stick frying pan.
- Prep bowls – Prep bowls help you be more organised.
Ingredients
- 1 teaspoon cornstarch (optional)
- 4 large eggs
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 2 tablespoons canola oil (or other neutral oil), divided
- 4 ripe large Roma tomatoes, cut into half wedges*
- 2 spring onions, chopped (reserve some green bits for garnish)
- 1 garlic clove, minced
- 1 tablespoon soy sauce, or tamari for gluten-free
- 1 teaspoon sugar (optional)
- ¼ cup water, only needed if the pan dries up
- salt
Instructions
- Mix the teaspoon of cornstarch with a tablespoon of cold water to make a cornstarch slurry.
- Grab a medium-sized mixing bowl. Add the eggs with the ground white pepper, sesame oil, a ¼ teaspoon of salt and two teaspoons of the cornstarch slurry. Mix until very well combined.
- Place a seasoned wok or skillet over high heat. Once piping hot, add a tablespoon of oil and turn to medium heat. Drop your egg mixture into the shimmering oil and let it sit for a few seconds until the edges look set. Use a wooden or rubber spatula and move the loosely set egg around the pan, breaking it up as you go. Then slide the almost-cooked eggs back into the used egg bowl and set aside.
- Wipe the wok clean. Then return it to medium-high heat and add another tablespoon of oil.
- Add the tomatoes, spring onions and garlic. Stir fry for a minute, then add the soy sauce, sugar, and ½ teaspoon of salt. Cook for another minute or so until the tomatoes become saucy. If your pan looks dry, add a splash of water – no more than a quarter cup.
- Stir in the remaining cornstarch slurry and cook for another minute. Taste your sauce. It should be savoury, sweet and a bit tart. Add more salt, sugar or soy sauce to taste.
- Turn the heat down to low, and return the cooked eggs to the pan. Stir-fry together until the eggs are warm all the way through and coated in the stir-fried, chunky tomato sauce.
- Serve over steamed white rice, and sprinkle with the reserved green onions.
Notes
- I cut each Roma tomato into six wedges and then slice each wedge into two chunks. But you can cut them however you prefer. You can also peel the tomato if the tomato skin bothers you – I don't.
- This recipe serves two adults comfortably for dinner (or brunch). But it effortlessly scales up or down. Use roughly 100 grams (3.5 ounces) of tomato for every large egg and season to taste.
- Have a quarter cup of water ready to add if the pan gets too dry. If your tomatoes are very juicy, you won't need the water.
- See the full post for ingredient substitutes and ingredient prep tips.