Tomato Egg Stir-Fry

Yields 2-4 servings | Preparation time: 5-10 minutes | Cook time: 10-15 minutes

This childhood favorite is a quick and easy meal, made even quicker with Sweet n Sour Shortcut Sauce. During busy times, it’s helpful to have a reliable dish to fall back onto so that you don’t have to spend time figuring out what to eat. Many Asian families have a version of this recipe - some eat it with noodles, some with rice, some add ketchup, some scramble the eggs first then add them back in later. This recipe uses a method that's similar to oyakodon where you pour in the egg and let it gently cook over low heat.

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Assembly

Step 1
Prepare tomatoes by cutting into large chunks (each tomato can generally be cut into 8 chunks).

Step 2
Crack eggs into a small bowl or liquid measuring cup and gently beat with chopsticks. You are not trying to add air to the eggs, you are simply making sure the egg yolk is broken up.

Step 3
Pre-heat a medium non-stick or cast iron pan on medium-high and add oil. Once heated, add tomatoes and Shortcut Sauce. Occasionally stir gently to ensure tomatoes and sauce don’t burn. Cook until tomato skin starts to peel back slightly, but tomatoes are still somewhat firm. Add salt to taste.

Step 4
Pour egg evenly over top of the tomatoes, sprinkle green onion on top, and turn off heat, but keep the pan on the hot burner. Cover pan with lid and wait until egg starts to set. You do not want it to set all the way.

Step 5
Scoop onto prepared rice and serve.

Ingredients

6  Roma tomatoes, cut into large chunks*

4 Eggs

1-2 tbsp Neutral vegetable oil 

¼ cup (or to taste) Sweet n Sour Shortcut Sauce

Salt to tast

1-2 stalks Green onion, thinly sliced

Steamed white rice (for serving)

*Note: it’s important to use Roma tomatoes for this recipe, as they are generally less watery!

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