5-Ingredient Tomato and Egg Stir-Fry {Serves 2}

How is everyone doing? I hope you’re all having a wonderful week so far – I definitely have! It’s been very busy though, now that my classes are starting to pick up the pace a couple weeks before midterms. Gosh… midterms. I can’t believe I’m in university.

Yep, I’m in the denial phase.

Anyways, today I’m going to share an awesome recipe with you guys – awesome because it takes 20 minutes to make, is economical, tastes delicious, is super filling, and involves eggs and veggies. 🙂 It’s always a winner in my book if you can cook it in one pan and contains both protein and a vegetable!

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Tomato scrambled eggs are a very popular Chinese dish, especially for Chinese students who don’t have much time to cook. I’ve been in Waterloo for less than a month and have already made tomato scrambled eggs three times!

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Ingredients

  • 3 eggs
  • 2 medium tomatoes (I used Roma tomatoes, which are generally used in canning and to make tomato paste)
  • Quarter-sized squirt of ketchup
  • Salt and pepper to taste
  • Soy sauce
  • Sesame oil (OPTIONAL)
  • Green onions (OPTIONAL)

Note: if you are making this for one, I find that one tomato + two eggs works very well. The recipe above would serve two – I saved mine in the fridge to heat up for lunch the next day.

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The method is super simple and you can’t go wrong no matter what your chef-skills are!

  1. Scramble the eggs to your preference. I don’t like my eggs too hard and would rather have them creamy, so I take them off the heat before they are done. Remove to a bowl.
  2. Cook the scallions until they are softened and have some golden brown colour to them. Put them in the same bowl as the eggs.
  3. Cook the tomatoes. Add some water to help them soften. If you like softer tomatoes, add more water. If you prefer some shape and structure, add less water. I’m on the mushy side! 🙂
  4. When your tomatoes are nearly done, add a splash of soy sauce, salt and pepper, sesame oil, and a squirt of ketchup.
  5. Add the eggs and scallions back in, and stir to combine.
  6. Serve hot and enjoy!

 

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I served my tomato scrambled eggs with quinoa (I usually cook 1/2 cup quinoa in 3/4 cup water or chicken broth – it serves 3) and a broccoli, zucchini, and mushroom sauté. It was a filling, flavourful, and super colourful dinner that I really enjoyed 🙂

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Yum! Have you made tomato scrambled eggs before?