simple tomato and egg stir-fry
prep time: 5 minutes | cook time: 8 minutes | serves: 2
ingredients
- 4 large eggs
- 2 medium ripe tomatoes (≈300g)
- 1 small onion (≈50g)
- 1 garlic clove
- 2 tbsp vegetable oil (≈30ml)
- 1 pinch of salt (≈2g, adjust to taste)
- 1 tsp sugar (≈5g, balances tomato acidity)
- optional: ¼ tsp white pepper
instructions
- prep your ingredients: beat the eggs with a pinch of salt in a bowl; chop tomatoes into 2cm cubes; dice the onion finely; mince the garlic.
- heat oil in a non-stick pan over medium heat. add the diced onion and garlic, sauté for 1 minute until fragrant.
- toss in the chopped tomatoes. cook for 2 minutes until they soften and release juice, then stir in the sugar (and white pepper if using).
- push the tomato mixture to one side of the pan. pour the beaten eggs into the empty side. let the eggs set for 1 minute, then gently scramble them together with the tomatoes.
- cook for 1 more minute (don’t overcook eggs—they’ll stay fluffy!). taste and add a little more salt if needed, then serve immediately.
pro tip
use ripe, in-season tomatoes for a sweeter, juicier result. for extra creaminess, swap half the eggs for one yolk when beating them. this dish pairs perfectly with warm rice!
作者声明:本文包含人工智能生成内容。
