Chinese Tomato Egg Recipe
This Chinese tomato egg stir-fry is quick, simple, and bursting with flavor—juicy tomatoes and soft, fluffy eggs come together in a dish you’ll love!
Ingredients
- 4 eggs
- 2 tbsp or 30 ml oil
- 2 cloves of garlic, minced
- 1/4 onion, sliced
- 250 g tomatoes, sliced
- 1.5 tbsp or 22 ml tomato ketchup
- 1 tbsp or 15 ml oyster sauce
- 1 tbsp or 15 ml light soy sauce
- 3.5 tbsp or 50 ml water
- 1 stalk of green onions, finely chopped
- 1 tsp or 5 ml sesame oil
Instructions
- Crack the eggs into a bowl and beat until frothy.4 eggs
- Heat oil in a pan over medium heat. Pour in the beaten eggs and gently scramble until just set. Remove from the pan and set aside for later.2 tbsp or 30 ml oil
- In the same pan, sauté the garlic and onion over medium heat until fragrant and softened.2 cloves of garlic, 1/4 onion
- Add the sliced tomatoes, ketchup, light soy sauce, oyster sauce, and water to the pan. Gently stir to combine the sauces, then cook until the tomatoes are softened to your preference.250 g tomatoes, 1.5 tbsp or 22 ml tomato ketchup, 1 tbsp or 15 ml oyster sauce, 1 tbsp or 15 ml light soy sauce, 3.5 tbsp or 50 ml water
- Return the scrambled eggs to the pan and give everything a gentle stir to coat the eggs in the flavorful sauce.
- Remove the pan from the heat. Stir in sesame oil and garnish with chopped green onions. Serve immediately and enjoy!1 tsp or 5 ml sesame oil, 1 stalk of green onions
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 322kcal | Carbohydrates: 13g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 984mg | Potassium: 512mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg
