CHINESE TOMATO EGG STIR-FRY
This 10-minute Chinese tomato egg stir-fry is a dish you'll find on many Chinese home dinner tables. It's fast, easy, cheap, and delicious. And vegetarian!
Provided by Sarah
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
- Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 11 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 327 mg, Sodium 925 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
EGGS IN TOMATO SAUCE
A quick and easy, Provencal dish made up of eggs poached in tomato sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Warm a thin layer of olive oil in a small skillet. Add the diced onion and sauté over medium-low heat until translucent - about 5 minutes. In the meanwhile, prepare your tomatoes by removing the flesh/pulp from the tomatoes. Discard the skin; give the pulp a rough chop.
- Add the garlic to the onion and sauté for 30 seconds. Add the chopped up tomato pulp along with the tomato paste. Stir together and cook for 1 minute, then add 1/8 cup of water.
- Add the leaves from the sprig of thyme, about 1/2 tsp of salt (or to taste) and a pinch of freshly ground pepper. Let the mixture simmer over low heat for a few minutes for the tomatoes to soften up a bit.
- Crack the eggs open and onto the tomato sauce. Set the heat to medium-low and place a lid over the skillet. Let the eggs cook for about 4-6 minutes, until the yolks have obtained a thin white film over them and the whites are cooked.
- Before serving, sprinkle a small pinch of salt and pepper over just the eggs. Garnish with a drizzle of olive oil and/or fresh parsley or basil.
Nutrition Facts : Calories 224 calories, ServingSize 1 Servings
FRIED EGGS IN TOMATO PASTE
got this recipe from the Dalda cookbook - it's great if you want to have something quick, light and flavorful.
Provided by grapefruit
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat oil.
- fry garlic till golden brown.
- add green chillies and curry leaves. fry 1 minute.
- add tomatoes and salt and cook till it resembles a paste.
- break eggs carefully into the paste, making sure the yolks are not damaged.
- cook on low heat till eggs are cooked.
- garnish with fresh coriander.
- serve with plain rice or naan bread.
Nutrition Facts : Calories 161.2, Fat 5.7, SaturatedFat 1.7, Cholesterol 211.5, Sodium 89.6, Carbohydrate 20.2, Fiber 4.4, Sugar 11.6, Protein 10.6
TASTY TOMATO FRIED EGGS
This is a really wonderful way to have your eggs. Simple, economical and full of delicious flavours it is proof positive that tasty doesn't have to be complicated! You can multiply this to make more servings, but I don't recommend doing anymore than two in a pan at a time. You could also do individual servings in indidividual skillets and serve them right in the skillets at the table for a novel presentation.
Provided by MarieRynr
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over medium heat until hot.
- Pour in the olive oil and heat that until it just starts to shimmer.
- Add the garlic and saute just until it begins to be fragrant.
- Pour in the tinned tomatoes.
- Season with salt and pepper and throw in the basil leaves.
- Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
- Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
- Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
- Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.
Nutrition Facts : Calories 247.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 504.5, Carbohydrate 13.5, Fiber 2.9, Sugar 7.8, Protein 8
SKILLET EGGS IN TOMATO SAUCE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and cook, stirring occasionally, just until it starts to brown around edges, 30 seconds to 1 minute. Add tomatoes, 2 teaspoons salt, and basil; simmer until tomatoes have broken down into a loose sauce, about 20 minutes.
- Make a well in tomato sauce with the back of a large spoon and crack 1 egg into well. Repeat with remaining 5 eggs. Season with salt and pepper and cook until whites are set and yolks are cooked as desired, about 25 to 30 minutes. Top with cheese and serve with sauce immediately from the skillet.
STIR-FRIED EGG AND TOMATO
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Chinese home cooking.
Provided by Genevieve Ko
Categories Egg Tomato Stir-Fry Low Carb Low Cal High Fiber Dinner Healthy Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 6
Steps:
- 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.
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