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Stir-Fried Egg and Tomato

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Stir-Fried Egg and Tomato

Stir-Fried Egg and Tomato

amanda

Equipment

  • - Nonstick Frying Pan

  • - Wok

  • - Stainless Steel Skillet

  • - Electric Induction Cooktop

  • - Silicone Spatula Set

  • - Cast Iron Skillet

  • - High Heat Cookware Set (non-stick)

  • - Silicone Tongs

  • - Stainless Steel Wok Spoon

  • - Nonstick Baking Mat or Silicone Parchment Sheet

  • - Wok Spatula Set

Ingredients

  • 6 large eggs

  • 2 tablespoons vegetable oil, divided

  • 2 scallions, finely chopped (reserve some chopped greens for garnish)

  • 4 medium tomatoes (about 1 pound), each cut into 6 wedges

  • 1 teaspoon sugar

  • Accompaniment: white rice

Instructions

1

Instruction 1

Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
2

Instruction 2

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.
3

Instruction 3

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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