Tasty Tomato Fried Eggs Recipes

CHINESE STIR-FRIED EGGS AND TOMATOES

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.

CHINESE STIR-FRIED TOMATOES AND EGGS

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.

TASTY TOMATO FRIED 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.

TOMATO EGGS

Steps:

• Break the eggs into a bowl and use a pair of chopsticks or a fork to beat the eggs. Add salt, sesame oil, Shaoxing wine and ground white pepper. Beat and stir to mix well.
• Heat up a wok with 2 tablespoons cooking 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 1 tablespoon cooking oil. Add the tomato wedges into the wok and do a few quick stirs. Add the sugar and water into the tomatoes. Cover it with the lid and let cook for about 30 seconds. Transfer the eggs into the tomatoes, stir-fry for 30 seconds, dish out and serve immediately.

TOMATO EGGS RECIPE (CHINESE STYLE)

Steps:

• Cut the scallion into thin rings and separate the green and white sections.
• Cut the tomatoes into small dices.
• Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
• Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
• Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.