Tomato Egg Stir-Fry

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 eggs (about 110 g)110g

Vegetables· 2

  • 150 g tomato (about 2, in wedges)150g
  • 12 g spring onion (chopped)12g

Sauces· 1

  • 5 g light soy sauce (1 tsp)5g

Spices· 2

  • 3 g sugar (½ tsp)(staple)3g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 6 g cooking oil (heaped tsp)(staple)6g

  1. Beat the eggs with a pinch of salt and 1 tsp water; cut the tomatoes into wedges and chop the spring onion.

    Why? A splash of water in the eggs makes them fluffier and silkier, so they stay tender even with less oil.

    Tip: Score a cross on the bottom of each tomato so it softens and releases juice faster.

    Next up:Heat 1 tsp of the oil in a non-stick pan, pour in the eggs over medium-high heat, and as they just set, push them into soft folds, then remove.

  2. Heat 1 tsp of the oil in a non-stick pan, pour in the eggs over medium-high heat, and as they just set, push them into soft folds, then remove.

    Why? Take the eggs out while still slightly underdone and let residual heat finish them, so they never overcook — silky eggs are the soul of this dish.

    Tip: Make sure the pan is properly hot before the eggs go in, so they puff up and don't stick.

    Next up:Add the remaining 1 tsp oil to the pan, fry the tomato wedges over medium heat for 3 min until soft and juicy, then season with the sugar, soy sauce and a pinch of salt.

  3. 3 min · hands-free

    Add the remaining 1 tsp oil to the pan, fry the tomato wedges over medium heat for 3 min until soft and juicy, then season with the sugar, soy sauce and a pinch of salt.

    Why? The juices the tomatoes release are already sweet-tart, so just ½ tsp of sugar balances the acidity — no need for the heaped spoon the traditional version uses.
    Watch out: If the tomatoes are dry, add a tablespoon of water rather than more sugar to loosen the sauce.
    03:00

    Next up:Return the eggs to the pan and toss gently for 30 sec so they soak up the tomato juices, then scatter the spring onion and serve.

  4. Return the eggs to the pan and toss gently for 30 sec so they soak up the tomato juices, then scatter the spring onion and serve.

    Why? Returning the eggs last for just 30 sec lets them soak up the tomato juices while staying silky — longer cooking only toughens them.

    Tip: Serve over a bowl of brown rice and spoon the sweet-tangy tomato juices on top — simple and satisfying.