Stir-Fried Tomatoes & Eggs

Stir-Fried Tomatoes & Eggs are common dishes in China. It’s often served as a major course. Due to the simplicity of preparation, it’s well-liked in student canteens. Shakshouka is a really related dish eaten in the Levant of the Middle East.

Stir-Fried Tomatoes & Eggs
Description
Stir-fried tomatoes and eggs. If you have eaten this, why you’d wish to make it time and again. If you haven’t had it, it might not sound like a lot. However, for a lot of Chinese folks, this dish represents home-cooked comfort meals. Each family has its own version.
Ingredients
Instructions
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Cut the white part of the spring onions into ¼-inch pieces, and cut the green part into fine rings and set aside.
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Heat the oil in a non-stick wok or skillet, and add the beaten eggs and a ¼ teaspoon salt.
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Allow the eggs to cook into a solid cake, flipping it as needed. Once fully cooked, use a wooden spoon to break the eggs into bite-sized chunks.
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Add the white scallion pieces, diced tomatoes, soy sauce, and remaining salt, and cook over moderate heat until the tomatoes begin to turn pulpy.
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Add the sliced scallion greens and serve hot.
Serving Size 4
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 19g95%
- Cholesterol 327mg110%
- Sodium 925mg39%
- Potassium 121mg4%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 11g22%
- Vitamin A 11 IU
- Vitamin C 1 mg
- Calcium 5 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.