Tomato Egg Stir Fry Recipe
13 minsEasy2 servingsAsian
Soft scrambled eggs folded into a sweet-savoury tomato sauce — a ten-minute meal from two pantry staples.
Prep 5 mins · Cook 8 mins · Total 13 mins
Ingredients
- Eggs – 4
- Ripe tomatoes – 3
- Spring onions – 2
- Sugar – 1 tsp
- Soy sauce – 1 tsp
- Vegetable oil – 2 tbsp
- Salt – to taste
Equipment: Frying pan or wok
Step-by-Step Instructions
Cooking mode · Step 1 of 425%
Scramble
Beat eggs with a pinch of salt. Cook in 1 tbsp oil until just set, then remove.
Scramble
Beat eggs with a pinch of salt. Cook in 1 tbsp oil until just set, then remove.
Cook the tomatoes
Add remaining oil and tomato wedges; cook 3–4 minutes until saucy.
Season
Add sugar, soy sauce and a splash of water.
Combine
Return the eggs, fold gently and top with spring onion. Serve with rice or bread.
Cooking Tips
- Take the eggs out while still slightly soft — they finish cooking in the sauce.
Substitutions
- Add a chopped chilli or scotch bonnet for a Nigerian-style egg sauce.
