Search
  • Eat, Darling, Eat

Stir-fried Tomato and Egg

Updated: Apr 14

(by Linda Ding)


5 large eggs

2 T. vegetable oil, divided

3 medium tomatoes (about 1 lb.), each cut into 6 wedges

salt

white rice for serving

Beat eggs until smooth but not frothy.

Heat 1 tablespoon oil in a non-stick skillet over medium-high heat until hot.

Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds.

Immediately scrape eggs into a bowl.

Heat remaining tablespoon oil in skillet over medium-high heat until hot.

Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes.

Sprinkle 1/4 t. salt over tomatoes and stir to combine.

Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through.

Salt to taste and serve with white rice.


Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme