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.
Ingredients needed 2 servings
Recipe
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.
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
Same dish, different chefs
You might also like
- Hwang Jin-sun's Tomato and Egg Stir-fry
- Solo Cooking God's Tomato Egg Stir-fry
- Kim Dae-seok's Tomato Egg Pancake
- Fabri's Tomato Egg Cream Pasta
- Hwang Jin-sun's Tomato Egg Soup
- Solo Cooking God's Tomato Egg Ramyeon
- Kim Dae-seok's Braised Eggs in Tomato Sauce
- Lee Yeon-bok's Kkwari Gochu Gyeran Bokkeum
- Maeil Matna Tomato Tofu Eggplant Stir-fry
- Delicious Slow-Aging Tomato Egg Stir-fry
