Tuesday: stir fried egg and tomato



  • 3 large eggs
  • 1 tablespoons vegetable oil, divided
  • 1 scallion, finely chopped (reserve some chopped greens for garnish)
  • 2 medium tomatoes (about 1 pound), each cut into 6 wedges
  • half teaspoon sugar
  • Accompaniment: white rice



  • Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds.
  • Immediately scrape eggs into a bowl. Wipe out skillet.
  • Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds.
  • Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes.
  • Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine.
  • Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through.
  • Serve sprinkled with reserved scallion greens.


Recipe adapted from: epicurious


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