Tomato Egg Stir Fry Recipe

This recipe is my go-to because it’s incredibly quick to whip up and brings back the nostalgic comfort of a home-cooked meal with its simple yet rich flavors. Mixing eggs and tomatoes creates this delightful symphony of taste and texture that’s both satisfying and endlessly comforting, perfect for any time of the day.

Tomato Egg Stir Fry is one of the few egg dishes that I don’t think needs any improvement. In my view, it captures the essence of egg cookery and the virtually limitless topping possibilities that eggs afford.

The dish is simple, with a few beautifully paired ingredients that allow the flavors and textures of each to shine. It’s sweet and savory (from the soy sauce) with a little bite (from the green onions).

And although the recipe calls for cooking the tomatoes down so that they almost melt, I like to leave them just a little firmer. Because this dish is such a great vehicle for flavor, using homegrown or farmer’s market tomatoes will take it to another level.

Ingredients

Eggs are high in protein, contain many essential nutrients, and are an excellent source of vitamin B12.

They also lend a creamy texture to dishes.

Tomatoes are abundant in vitamin C, lycopene (for antioxidant benefits), and juicy sweetness.

Soy sauce contributes umami and depth of flavor, enhances the overall savory taste, and it contains essential amino acids.

Sugar: Balances the acidity of tomatoes and adds sweetness to achieve a flavor harmony.

Garlic: Gives aromatic intricacy, has allicin that possibly offers health perks.

Sesame oil: A nutty, richly aromatic oil, it offers depth and unfathomable flavor, not to mention essential fatty acids.

Ingredient Quantities

• 3 large eggs
• 2 medium ripe tomatoes
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 garlic cloves, minced
• 2 green onions, chopped

Instructions

1. Break the eggs into a bowl, then add the salt and white pepper. Beat them together until well mixed.

2. Wedge the tomatoes, removing the core.

3. In a large skillet over medium heat, warm the vegetable oil. Into the skillet, pour the beaten eggs and scramble delicately until almost fully cooked. Remove the eggs from the skillet and transfer them to a plate. They will continue to cook slightly while setting.

4. In the identical skillet, combine sesame oil and minced garlic. Sauté until you can smell it and then carry on.

5. Place the wedges of tomato in the sauté pan. Cook for 2-3 minutes, stirring occasionally, until they begin to soften.

6. Combine the soy sauce, sugar, and water in the pan. Allow to cook for another minute so that the flavors can mingle.

7. Re-scramble the eggs in the skillet with the tomato mixture, carefully folding in the way you would if you were doing it again for the first time.

8. Continue cooking for another minute, or until everything has reached a uniformly hot temperature once more.

9. Chop green onions and sprinkle over the top.

10. Hot, serve the tomato and egg stir-fry. With steamed rice, if you want.

Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Knife
4. Cutting board
5. Large skillet
6. Spatula
7. Plate
8. Measuring spoons

FAQ

• Can I use different oil instead of vegetable oil?Neutral cooking oils, like canola oil or sunflower oil, can be used in place of vegetable oil.
• What type of tomatoes are best for this dish?The best tomatoes for this are the medium ripe ones because they give you the balance of acidity and sweetness that you want.
• Can I make this dish vegetarian?Make this dish vegan by swapping out the eggs for a plant-based substitute.
• Is the sugar necessary?The sugar balances the acidity of the tomatoes and enhances the overall flavor. But feel free to adjust to your taste or even omit it if you like.
• What if I don’t have white pepper?Black pepper is an acceptable substitute, but it will noticeably change the flavor.
• How do I make this dish spicier?Include a pinch of red pepper flakes or a dash of hot sauce for an extra kick.
• What’s the best way to serve this dish?Stir Fry Tomato and Egg goes perfectly with either steamed rice or can be used as a savory filling in wraps.

Substitutions and Variations

You can substitute canola oil or avocado oil for vegetable oil.
For sesame oil: Substitute with peanut oil for a nutty flavor or omit it for a lighter taste.
To replicate the taste of soy sauce, use tamari or coconut aminos, both of which are similar in flavor and saltiness.
For sugar: Use honey or maple syrup as a natural sweetener.
To make garlic taste milder, use the powder instead of fresh cloves at the following ratio: For powdered garlic: Use 1/4 teaspoon for each clove that the recipe calls for.

Pro Tips

1. Ripe Tomatoes Choose tomatoes that are slightly overripe for a sweeter flavor and better texture when cooked. This will enhance the dish’s natural sweetness and juiciness.

2. Egg Texture For fluffier scrambled eggs, consider adding a splash of milk or cream while beating the eggs. This can also contribute to a richer flavor and creamier texture.

3. Temperature Control Cook the eggs over medium-low heat to avoid overcooking. This will help maintain their soft texture and prevent them from becoming rubbery.

4. Garlic Aroma Make sure not to burn the garlic when sautéing it in sesame oil. Turn down the heat if necessary to avoid bitterness, and only cook until the garlic is fragrant.

5. Serving Suggestion Pair the dish with a bowl of freshly steamed jasmine or basmati rice to complement the flavors of the tomato and egg stir-fry and make it a more filling meal. Alternatively, serve it with a side of stir-fried greens for added nutrition.