This recipe is truly my own, with a lot of time spent finding the “perfect” tomato sauce consistency between runny and thick. The onions and garlic are truly what seems to bring out the flavor in the tomatoes, so these are ingredients I wouldn’t skip out on.

Recipe Information

• Serving Size: 2
• Prep Time: 10-15 min
• Cooking Time: 10 min
• Difficulty Level: Easy

Ingredients

• 4 medium tomatoes
• 3 eggs
• 1 onion
• 3 cloves garlic
• 1 1/2 tbsp cooking oil
• Spring onion (to use as topping)
• 1/2 tbsp oyster sauce
• 3 tsp soy sauce
• 1 tbsp ketchup
• 1/2 tsp sugar
• 1/2 tsp MSG or chicken bouillon powder
• Salt and white pepper to season

Detailed Steps

Mise-en-place time! Start by heating up a pot of water to blanch the tomatoes. In the meantime, peel garlic and onions. Brunoise the garlic and small dice the onions. Whisk the eggs in a separate bowl, season with salt and white pepper, then set aside.

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In a small bowl, mix soy sauce, ketchup, oyster sauce, sugar, MSG, and some salt and white pepper to taste.

Cut a big X on the skin of the tomatoes, then put them into the boiling water. Let the tomatoes blanch for about 10-20 secs until you can start to see the skin pull back around the area you cut. After sieving the tomatoes out, place them in ice-cold water for 30 seconds. Peel the skin off. Small dice two tomatoes, then cut the other two into wedges.

Set aside. Heat a pan on the stove, then add oil when it’s hot. Add the whisked eggs, wait for about 10 seconds, then scramble into big curds. Set aside in a bowl when it’s about to be fully cooked.

In the same pan, add some oil and allow it to heat up. When the oil is hot, add garlic and onion, then wait for about 2 mins until it starts to become translucent. Now, add your diced tomatoes.

Cook the tomatoes on medium heat until they soften. Now add the wedged tomatoes then let cook again for 2 mins. Now pour the premixed sauce into the tomatoes.

Add the cooked eggs, then mix with a spatula. Turn off the heat and place into a bowl.

As a topping, you can chop some spring onions finely to sprinkle on top. Serve with a hot bowl of white rice as a perfect cozy meal for any night.

Practical Tips

• When cooking the eggs, make sure that they are not fully cooked. The eggs will be added later to the tomato sauce, so they will have time to cook again then.
• After the eggs are added to the sauce, make sure to stir first, then wait for about 20 seconds to allow the sauce to seep into the cooked eggs. After, take it off the stove immediately then place into a bowl.

Chelsea Aye

Tomato and Egg Stir-Fry with Garlic and Onion

Soft scrambled eggs and two cuts of tomato in a savory garlic-onion sauce.

Print Recipe Pin Recipe

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 4 medium tomatoes
• 3 eggs
• 1 onion small diced
• 3 cloves garlic finely diced
• 1 1/2 tablespoons cooking oil divided between eggs and vegetables
• spring onion for topping
• 1/2 tablespoon oyster sauce
• 3 teaspoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon sugar
• 1/2 teaspoon MSG or chicken bouillon powder
• salt and white pepper to taste
• water for blanching; ice-cold water for cooling

Method

 

1. Bring a pot of water to a boil for blanching the tomatoes. Peel and finely dice the garlic and small dice the onion. Whisk the eggs with salt and white pepper.
2. Mix the soy sauce, ketchup, oyster sauce, sugar, MSG or bouillon, and salt and white pepper to taste in a small bowl.
3. Cut an X in each tomato skin. Blanch in the boiling water for 10–20 seconds until the skins loosen, then transfer to ice-cold water for 30 seconds. Peel. Dice two tomatoes and cut the other two into wedges.
4. Heat a pan and add part of the oil. Add the eggs; wait about 10 seconds, then scramble into large curds. Transfer to a bowl just before fully cooked; they will finish cooking in the sauce.
5. Add the remaining oil to the same pan. Add the garlic and onion and cook for about 2 minutes, until the onion starts turning translucent. Add the diced tomatoes.
6. Cook over medium heat until the diced tomatoes soften. Add the tomato wedges and cook for another 2 minutes, then add the prepared sauce.
7. Return the eggs to the sauce, stir and cook for about 20 seconds to let the sauce coat the eggs and finish cooking them. Remove from the heat and transfer to a bowl.
8. Top with finely chopped spring onion. Serve with hot white rice if desired.

Notes

Prep time: 10–15 minutes. Cooking time: 10 minutes. Use the cooking oil in two additions, for the eggs and then the vegetables. Serve with rice if desired.