Delicious Tomato and Egg Stir-Fry for the Whole Family
Super Easy and Nutritious! Tomato and Egg Stir-Fry Recipe (Perfect for Baby Food!)
Hello everyone! Today, I’m excited to share a ‘Tomato and Egg Stir-Fry’ recipe that’s perfect as a nutritious snack for kids or a delightful side dish for adults. The tangy sweetness of ripe tomatoes blends beautifully with the soft, fluffy scrambled eggs, creating a wonderful harmony of flavors. Thanks to the natural umami from the tomatoes, you won’t need any extra ketchup to make this dish taste amazing. Try making it together with your children and enjoy the delicious results!
Main Ingredients
- 1 ripe tomato (approx. 150g), or 15 cherry tomatoes
- 1 stalk of green onion, finely chopped
Fluffy Egg Mixture
- 4 fresh eggs
- 2 Tbsp kombu dashi stock (or water)
- 2 Tbsp milk for extra tenderness
- 1/2 tsp salt for flavor enhancement
- 4 fresh eggs
- 2 Tbsp kombu dashi stock (or water)
- 2 Tbsp milk for extra tenderness
- 1/2 tsp salt for flavor enhancement
Cooking Instructions
Step 1
First, wash the tomatoes thoroughly. For larger tomatoes, remove the stem end. For cherry tomatoes, remove the stem and make a small cross-shaped incision on the top. Place the tomatoes in boiling water for about 10 seconds, then immediately transfer them to cold water to cool. This makes peeling much easier. Once peeled, cut the tomatoes into two equal halves.
Step 2
Wash and finely chop the green onion. If you’re making this for a baby, chop it even smaller.
Step 3
In a wide bowl, crack in the 4 eggs. Add the 2 Tbsp of kombu dashi stock, 2 Tbsp of milk, and 1/2 tsp of salt. Gently whisk the ingredients together with a spatula or fork until the eggs are completely beaten, being careful not to create too much foam. Finally, add the chopped green onion and mix lightly.
Step 4
Heat 1-2 tablespoons of cooking oil in a non-stick pan over medium heat. Pour in the prepared egg mixture. Once the egg starts to set slightly at the bottom, use two chopsticks to gently stir the eggs in circular motions from the center outwards. Continue to cook over medium-low heat, stirring gently, for about 2-3 minutes until soft, fluffy curds form.
Step 5
When the scrambled eggs are about 70% cooked, add the halved tomatoes to the pan. Continue to cook over medium-low heat for about 1 minute, stirring gently. Be careful not to overcook the tomatoes, as you want them to retain some texture and their natural sweetness.
Step 6
The combination of ripe tomatoes and soft scrambled eggs creates an incredible depth of flavor, eliminating the need for extra ketchup! This ‘Tomato and Egg Stir-Fry’ is a perfect healthy and nutritious dish for children, and a wonderful meal option for the entire family. I highly recommend giving it a try – everyone is sure to love it!
