This quick and easy recipe serves well as a side dish or for breakfast! I usually make it as a side dish for Mongolian Chicken. I recommend you prp the tomatoes, before starting the frying process.
This quick and easy recipe serves well as a side dish or for breakfast! I usually make it as a side dish for Mongolian Chicken.
I recommend you prp the tomatoes, before starting the frying process.
Tomato egg stir-fry
Equipment
- 1 Pan Small
- 1 Spatula
- 1 Bowl Small
- 1 Fork
Ingredients
- 3 M/L Eggs
- 2 Large Tomatoes Or 10-ish cherry tomatoes
Instructions
- Cut tomatoes in roughly 1x1cm pieces and set aside.
- In a bowl, wisp eggs and add pepper. Do not add salt, as this makes the eggs runny.
- In the pan, scramble the eggs by styring continuously. When the eggs are almost done but still a bit raw, put them back up in the bowl.
- Add the tomatoes to the pan, and stir until they are a bit mushy but not completely mashed (al dente, as I said to my italian friend who helped me). It took about 3-4 minutes.
- Add back the eggs and finish cooking for about 30-60 seconds.
- Serve in a fresh bowl as a side!