This egg with tomatoes is a nutritious, gluten-free, nuts-free, soy-free and lactose free breakfast or stir fry option made of fresh tomatoes and eggs.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free | lactose-free |
️Allergens: eggs | not vegan |
⏱ 26 mins – easy
🍽 4 servings – 158 kcal per serving
| Serving
112g |
Fat
12g |
Sat. fat
2g |
Sodium
289mg |
| Carbs
4g |
Fibers
0g |
Sugars
1g |
Proteins
6g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tomatoes
- 4 eggs
- 2 tbsp olive oil
- 1 tsp sesame oil
- 2 tsp rice vinegar
- ½ tsp granulated sugar
- 1 tsp cornstarch
- 1 scallion
TOOLS
- 1 knife
- 1 skillet pan
- 1 wooden spoon
- 1 bowl
- 1 whisk
- 1 platter
STEPS
Dice tomatoes and scallion.
Crack eggs in a bowl, add scallions, sesame oil, a quarter tsp of salt, and an eighth tsp of black pepper. Whisk for 2 minutes to get an egg mixture.
Heat olive oil in a skillet pan over medium-high temperature. Add the egg mixture to the pan and stir with a wooden spoon for 2 minutes to get cooked eggs. Then, turn off the heat.
Transfer cooked eggs to a platter.
Heat 1 tbsp of olive oil in a skillet pan. Stir in tomatoes, an eighth tsp of salt, and an eighth tsp of black pepper with a wooden spoon. Cook for 5 minutes, add rice vinegar and granulated sugar to the pan. Transfer cooked eggs and stir again, then top with scallions.
Combine cornstarch with 1 tsp of water and whisk to get a cornstarch mixture.
Transfer the cornstarch mixture to the skillet pan and stir with a wooden spoon, then transfer egg with tomatoes to a platter.
It’s ready to be served !
