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SideChef
Recipes
Stir-Fried Tomato and Scrambled Eggs
Recipe

10 INGREDIENTS • 11 STEPS • 15MINS

Stir-Fried Tomato and Scrambled Eggs

4.8
27 ratings
Community Pick
Community Pick
The classic Chinese meal that everyone should know about! This Stir-fried Tomato and Scrambled Eggs recipe is a sweet and sour dish that can be made within 15 minutes and is great over noodles, on its own, or with a bowl of white rice. Who needs meat when vegetables can taste this good?
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The classic Chinese meal that everyone should know about! This Stir-fried Tomato and Scrambled Eggs recipe is a sweet and sour dish that can be made within 15 minutes and is great over noodles, on its own, or with a bowl of white rice. Who needs meat when vegetables can taste this good?
15MINS
Total Time
$6.46
Cost Per Serving
Ingredients
Servings
2
US / Metric
Water
2 Tbsp
Water
Canola Oil
1/4 cup
Canola Oil
Ketchup
3 Tbsp
Salt
to taste
Scallion
to taste
Scallions, thinly sliced
Ice
as needed
Ice
for blanching the tomatoes
Nutrition Per Serving
VIEW ALL
Calories
451
Fat
37.7 g
Protein
13.6 g
Carbs
15.3 g
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Stir-Fried Tomato and Scrambled Eggs
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Prepare an ice bath by combining Ice (as needed) and water in a medium bowl, and set aside.
step 2
Place a medium pot of water over high heat and bring to a boil.
step 3
Cut a cross on the tip of your Tomatoes (4), blanch them by cooking for 30 seconds in the pot with boiling water.
step 4
Transfer the tomatoes into a bowl of ice water immediately. Remove the skin and discard.
step 5
Cut the stem out of your tomatoes, cut into wedges, then set aside.
step 6
In a medium mixing bowl, whisk the Eggs (4) with the Water (2 Tbsp) until well combined.
step 7
In a wok or a large non-stick skillet, heat up the Canola Oil (1/4 cup) over high heat, until smoke appears. Add in the egg mixture. Use a pair of chopsticks to scramble the eggs. When they are still undercooked and have a creamy texture, remove from the pan (they will finish cooking with the tomatoes).
step 8
In the same wok or skillet, add in tomatoes and Ketchup (3 Tbsp) stir-fry for about 2 minutes, until tomato juice comes out and a sauce starts to form. If your tomatoes are very dry and no juice is coming out, you can add a splash of water.
step 9
Season the tomatoes with Granulated Sugar (1/2 Tbsp), Light Soy Sauce (1 tsp), and Salt (to taste).
step 10
Add the eggs back in. Continue stir-frying for 1 minute, transfer them onto a serving plate.
step 11
Garnish your Stir-Fried Tomato and Scrambled Eggs with Scallions (to taste) and serve.
Tags
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Breakfast
Dairy-Free
Budget-Friendly
Brunch
Asian
Comfort Food
Shellfish-Free
Kid-Friendly
Chinese
Vegetarian
Vegetables
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