Fried Eggs In Tomatoes Recipes

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CHINESE STIR-FRIED EGGS AND TOMATOES



Chinese Stir-Fried Eggs and Tomatoes image

Stir-fried eggs and tomatoes is possibly the easiest Chinese stir-fry dish you could make! The secret to a tasty and fluffy egg and tomato omelette lies in a light seasoning to add flavour, and whipping the eggs just before tipping into hot oil for super fluffy texture!

Provided by Celia Lim

Categories     Egg & Tofu Recipes

Time 20m

Number Of Ingredients 12

4 eggs
2 large ripe tomatoes (each cut into 6 to 8 wedges)
1 scallion (spring onion, roughly chopped, white and green sections separated)
4 tbsp oil
salt and sugar (to taste)
1 tsp sesame oil
1 tsp light soy sauce
1 tsp Chinese wine ((optional))
Dash of white pepper
1 tsp sugar (or to taste)
1 tbsp rice vinegar
1 - 1 1/2 tsp light soy sauce

Steps:

  • In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
  • Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
  • When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
  • In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
  • Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
  • Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
  • Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
  • Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
  • Dish out onto a serving plate. Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 235 kcal, Carbohydrate 7 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 186 mg, Sodium 448 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g

TASTY TOMATO FRIED EGGS



Tasty Tomato Fried Eggs image

This is a really wonderful way to have your eggs. Simple, economical and full of delicious flavours it is proof positive that tasty doesn't have to be complicated! You can multiply this to make more servings, but I don't recommend doing anymore than two in a pan at a time. You could also do individual servings in indidividual skillets and serve them right in the skillets at the table for a novel presentation.

Provided by MarieRynr

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons good quality extra virgin olive oil
1 fat garlic clove, peeled and smashed
1 (400 g) can diced tomatoes with juice
sea salt
freshly cracked black pepper
2 leaves fresh basil, torn up or 1/2 teaspoon dried basil
2 large eggs

Steps:

  • Heat a non-stick frying pan over medium heat until hot.
  • Pour in the olive oil and heat that until it just starts to shimmer.
  • Add the garlic and saute just until it begins to be fragrant.
  • Pour in the tinned tomatoes.
  • Season with salt and pepper and throw in the basil leaves.
  • Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
  • Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
  • Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
  • Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.

Nutrition Facts : Calories 247.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 504.5, Carbohydrate 13.5, Fiber 2.9, Sugar 7.8, Protein 8

CHINESE STIR-FRIED TOMATOES AND EGGS



Chinese Stir-Fried Tomatoes and Eggs image

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

Provided by Francis Lam

Time 20m

Yield Serves 2 or 3, with rice

Number Of Ingredients 12

6 eggs
Kosher salt
1/2 teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons ketchup
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
1 teaspoon minced ginger (from about 1/4-inch nub)
Steamed rice, for serving

Steps:

  • In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  • If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
  • Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  • Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
  • Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams

SCRAMBLED EGGS AND TOMATOES



Scrambled Eggs and Tomatoes image

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

Steps:

  • In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
  • Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

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