Terri of Hunger Hunger posted yet another delicious dish. I am soooo loving her blog and the food she makes…YUMS!!! This posting is based on Terri’s Tomato Egg Stir Fry recipe and I made some changes to it according to my preference.
I’ve eaten something similar back home, scrambled eggs in tomato sauce bake beans….**Drools**.. And the recipe posted by Terri reminded me of that dish, something I’ve not eaten for quite a while. Terri’s right about this dish being easy to make and very affordable! And it taste so hearty and yummy! This dish would be an excellent way for me to consume more tomatoes….as I dislike tomatoes especially raw ones…
So, here’s my version with some changes made to Terri’s Tomato & Egg Stir Fry. Terri has step by step pictures and method of making this dish!
TOMATO & EGG STIR FRY RECIPE
- 2 Large Roma Tomatoes, Diced 1/2” Cubes
- 3 Large Eggs
- 1/4 Tsp Salt Plus More If Needed
- White Pepper
- 3 Tsp Sugar Plus More If Needed
- 2 Tbsp Oil
- 3 Tbsp Ketchup
- 1/2 Cup Water
- 1 Tbsp Cilantro, Chopped Plus More For Garnish
In a bowl, beat eggs and add 1/8 Tsp salt and a dash of white pepper. Heat frying pan (medium heat)and pour 1 tbsp of oil into it. Make sure the oil coats all surface of frying pan so that the egg won't stick. Pour in egg into the pan and cook egg like how you would a dry scrambled egg. You can let eggs brown a little before removing from pan and place on a clean plate.
Add remaining oil, chopped tomatoes, 1/8 tsp salt, sugar, ketchup and water. Cook under high heat, until tomatoes are soft. Then add in scrambled egg, stirring well and coating eggs in sauce. Cover and lower heat to medium-low and let simmer for 1-2 minutes to let the eggs absorb the tomato juice. Season with more sugar and salt if desire. If you like less sauce, increase heat to high so that the sauce dries and thicken up a little.