dinner · vegetarian · dairy-free
Tomato and egg stir-fry
Soft curds of egg folded into juicy, lightly sweet tomatoes and finished with scallion. It is on the table in 15 minutes.
- Time
- 15min
- Steps
- 5
Ingredients
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Allergens
Contains egg.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Beat the eggs in a bowl. Cut the tomatoes into wedges and slice the scallions.
-
2
Heat half the neutral oil in a skillet and scramble the eggs gently until they are almost set, then move them to a plate.
-
3
Add the rest of the oil and the tomato wedges, sprinkle with the fine salt and sugar, and cook until the tomatoes collapse and turn juicy.
-
4
Return the eggs to the pan and fold them through, cooking until the eggs are fully set with no runny egg left.
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5
Scatter the sliced scallions over the top and serve.
