Tomato and Egg Stir Fry
The classic home-style dish of soft scrambled egg folded into sweet-savoury stewed tomato.
Prep
5 min
Cook
10 min
Total
15 min
Serves
3
Per serving
212 kcal
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Instructions
Step 1: Beat the eggs with a pinch of salt and a splash of water.
Step 2: Scramble them in hot oil until just set and lift out while still soft.
Step 3: Add the tomato wedges to the pan and cook for four minutes until they slump.
Step 4: Season with sugar, salt and a spoon of soy sauce.
Step 5: Return the egg and fold through gently for thirty seconds.
Step 6: Finish with spring onion and serve over rice.
Ingredients
Quantities update automatically for 3 servings.
- 4 wholeEgg — beaten
- 4 wholeTomato — cut into wedges
- 2 wholeSpring onion — sliced
- 1 tspSugar
- 1 tbspSoy sauce
- 2 tbspVegetable oil
- ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 212 kcal
- Protein
- 12.6 g
- Carbohydrates
- 10.4 g
- Fat
- 13.8 g
- Saturated fat
- 3.2 g
- Fibre
- 2.4 g
- Sugar
- 7.6 g
- Sodium
- 560 mg
These figures are estimates for general information only and are not medical or dietary advice.