Fried Eggs with Tomatoes

This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

All your supporting arguments must be communicated with simplicity and charm. And in such a way that the reader will read on. (After all, that’s a reader’s job: to read, isn’t it?) And by the time your readers have reached this point in the finished copy, you will have convinced them that you not only respect their intelligence, but you also understand their needs as consumers.

Fried Eggs with Tomatoes

Recipe by Sarah SteinerCourse: Appetizers
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4 large eggs

  • 1/2 scant teaspoon salt

  • 1/4 teaspoon sesame oil

  • 1 teaspoon Shaoxing wine (optional)

  • 3 dashes ground white pepper

  • 3 tablespoons cooking oil

  • 8 oz. (226g) fresh tomato, cut into thin wedges

  • 1 teaspoon sugar

  • 2 tablespoons water

Directions

  • Break the eggs into a bowl and use a pair of chopsticks or a fork to beat the eggs. Add salt, sesame oil, Shaoxing wine and ground white pepper. Beat and stir to mix well.
  • Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
  • Clean the wok and heat it up again with 1 tablespoon cooking oil. Add the tomato wedges into the wok and do a few quick stirs. Add the sugar and water into the tomatoes. Cover it with the lid and let cook for about 30 seconds. Transfer the eggs into the tomatoes, stir-fry for 30 seconds, dish out and serve immediately.

Leave a Comment

Your email address will not be published. Required fields are marked *

*