Here’s a quick and easy Eggs with Tomatoes recipe, often known as a classic Chinese home-cooked dish called Tomato and Egg Stir-fry. It’s simple, nutritious, and can be enjoyed for breakfast, lunch, or dinner.
Ingredients:
- 4 large eggs
- 3 medium tomatoes, cut into wedges
- 1 small onion, finely chopped (optional)
- 2 tbsp olive oil or any cooking oil
- 1 tbsp tomato paste (optional, for richer flavor)
- 1 tbsp soy sauce (or salt to taste)
- 1 tsp sugar (optional)
- 1/4 cup water (optional for more sauce)
- Fresh chives or green onions for garnish
- Salt and pepper to taste
Instructions:
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Prepare the Eggs:
- Crack the eggs into a bowl, add a pinch of salt, and whisk until well combined.
- Heat 1 tbsp of oil in a skillet over medium heat. Pour in the beaten eggs and cook until lightly scrambled (but still soft and a little runny). Remove the eggs from the skillet and set them aside.
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Cook the Tomatoes:
- In the same skillet, add the remaining 1 tbsp of oil.
- Add the chopped onion (if using) and sauté until softened, about 2-3 minutes.
- Add the tomato wedges and stir-fry for about 3-5 minutes until they soften and release their juices. If you like a richer tomato flavor, add the tomato paste and stir well.
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Season and Combine:
- Add soy sauce (or salt), sugar, and water if you want more sauce. Simmer for a couple of minutes until the tomatoes break down further.
- Gently fold the scrambled eggs back into the skillet with the tomatoes. Cook for another minute, allowing the eggs to absorb the flavors.
- Adjust seasoning with salt and pepper to taste.
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Garnish and Serve:
- Garnish with freshly chopped chives or green onions and serve hot.
Variations:
- You can add garlic, bell peppers, or spinach for extra flavor and texture.
- Serve over steamed rice for a complete meal.
This Eggs with Tomatoes dish is quick, comforting, and a perfect balance of savory and sweet!
