Main ingredients 🥩
tomatoeseggschicken stockgreen onion
Lee Yeon-bok's Tomato Egg Stir-fry
A super simple tomato egg stir-fry recipe that captures the crunch of tomatoes and the softness of eggs without any watery texture.
🙋 Recommended for
- ⭐ Those who want a quick, nutritious meal for a busy morning.
- ⭐ Those who have failed at tomato egg stir-fry due to too much water.
Ingredients needed 🛒2 servings
- 2 tomatoes
- 5 eggs
- 1 tbsp liquid chicken stock
- some green onion
- 2 tbsp cooking oil
Recipe 🍳
- Remove the stem from the tomatoes and cut a cross on the opposite side.
- Blanch the tomatoes in boiling water, then rinse in cold water and peel off the skin cleanly.
- Cut the peeled tomatoes into small bite-sized pieces.
- In a bowl, beat 5 eggs and add 1 tbsp of liquid chicken stock to season, mixing well.
- Add the chopped tomatoes and sliced green onion to the beaten eggs and mix together.
- Heat oil in a pan, then pour in the tomato-egg mixture all at once.
- As the eggs begin to set, stir by pushing from the edges toward the center. When the tomatoes are about 70-80% cooked, turn off the heat and serve.
- Blanch tomatoes, peel, and chop into small pieces.
- Beat eggs, mix with chicken stock, tomatoes, and green onion.
- Pour into an oiled pan and scramble lightly until done.
Cooking tips 💡
- Peeling the tomatoes removes the tough skin, making them very tender.
- By mixing eggs and tomatoes together instead of stir-frying them separately, you prevent water from forming.
- Cook the tomatoes only 70-80% to retain a crunchy texture that pairs well with the eggs.
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