Lee Yeon-bok's Tomato Egg Stir-fry

Name: Lee Yeon-bok's Tomato Egg Stir-fry
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 tomatoes; 5 eggs; 1 tbsp liquid chicken stock; some green onion; 2 tbsp cooking oil

A super simple tomato egg stir-fry recipe that captures the crunch of tomatoes and the softness of eggs without any watery texture.

10 min Difficulty Easy side dish Tomato Egg Stir-fry collection

Main ingredients

tomatoes eggs chicken stock green onion

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tomatoes eggs chicken stock green onion

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Detailed recipe

Quick 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.