TOMATO EGGs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 large eggs3 medium fresh tomato (cut into thin wedges)1/2 teaspoon salt1/2 teaspoon black pepper powder1 teaspoon sugar2 tablespoons water2 tablespoons olive oil1/4 chopped scallion
Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, pepper, and lightly beat to blend well. Set aside.
Heat up a wok with 1.5 tablespoons olive oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
Clean the wok and heat it up again with 0.5 tablespoon olive oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user PURPLEEBUG5.
Heat up a wok with 1.5 tablespoons olive oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
Clean the wok and heat it up again with 0.5 tablespoon olive oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped scallions into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user PURPLEEBUG5.
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 15.3 g
- Cholesterol: 249.3 mg
- Sodium: 474.5 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.7 g
- Protein: 8.6 g
Member Reviews
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ZIGWEEGWEE
My version includes a splash of vinegar while cooking the tomatoes and omits the scallion. So good! - 7/19/12
Reply from PURPLEEBUG5 (3/29/13)
I should try with vinegar too..i'm sure it taste good ;)
thanx for trying this recipe!