Tomato Eggs Recipes

EGGS WITH TOMATOES

Steps:

• Heat the sunflower seed oil in a large skillet over medium heat. Stir in the tomatoes, and evenly coat in the oil. Mix in the tomato paste, and season with cumin, allspice, and salt. Cover, and cook until the tomatoes are tender, about 10 minutes.
• Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.

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.

SCRAMBLED EGGS AND TOMATOES

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.

TOMATO BAKED EGGS

Steps:

• Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
• Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
• Scoop out the eggs and transfer to plates. Top with sauce and serve.

TOMATO BAKED EGGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

EGGS IN TOMATOES

Steps:

• Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
• Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
• Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

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.

CHINESE TOMATO EGG STIR-FRY

Steps:

• Start by cutting tomatoes into small wedges and finely chop the scallion.
• Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
• Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
• Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
• Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
• Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!

TOMATO AND EGG STIR-FRY (番茄炒蛋)

Steps:

• Peel off the skin of the tomatoes (see note). Then cut them into small chunks.
• Beat the eggs with 1 tablespoon of water.
• Heat 2 tablespoons of oil in a wok (or a frying pan) on high heat. Pour in eggs when oil smokes. When the edge is cooked, push to one side to let uncooked part touch the bottom of the wok. Take the egg out as soon as there is no more liquid (do not overcook).
• Put 1 teaspoon of oil to the same wok, cook tomato and garlic on medium heat until tomato is a little mushy.
• Add cooked egg. Roughly break up the egg with the end of a spatula. Sprinkle salt and sugar, then give everything a quick stir.
• Garnish with spring onion before serving if you wish.

TOMATO EGG BREAKFAST

Steps:

• Melt the butter in a 10-inch skillet on medium heat.
• In a large bowl, whisk together the eggs and milk. Set aside.
• Add in the tomato slices, arranging them evenly across the pan. Fry for about 1 minute. Gently flip each tomato slice over. Try your best to keep the tomato slices in their original shape. The slices should cover the bottom of the pan.
• Gently pour the eggs onto the pan. The eggs should just about cover the tomato slices, with some peeking out.
• Cover the pan and cook for about 4 minutes, until the eggs are set. The eggs will get puffy as they cook. To check if the eggs are done, open the lid and gently wiggle the pan around. If the eggs still wiggle a lot, they are not yet set.
• Top with green onions, sesame oil, black pepper and salt. Enjoy immediately.