4 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of TOMATO EGGs calories by ingredient
Submitted by:


simple dish,and best served with steamy white rice simple dish,and best served with steamy white rice
Number of Servings: 3


    4 large eggs
    3 medium fresh tomato (cut into thin wedges)
    1/2 teaspoon salt
    1/2 teaspoon black pepper powder
    1 teaspoon sugar
    2 tablespoons water
    2 tablespoons olive oil
    1/4 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.

Rate This Recipe

Member Ratings For This Recipe

  • Very Good
    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!

    Was this review helpful?   yes  No