Quick & Easy Tomato and Egg Stir-fry
A Super Simple Summer Tomato Dish: Perfect for Brunch!
During the peak season for delicious summer tomatoes, we’re making a delightful tomato and egg stir-fry that’s perfect for brunch. Paired with a refreshing tomato basilade, it makes for an absolutely wonderful brunch experience.
Ingredients- 3 ripe, fully-ripened tomatoes (use 3 if small, 2 if medium)
- 3 fresh eggs
- 1/2 onion, thinly sliced
- A small amount of green onion, finely chopped
- A little minced garlic
- 1 Tbsp potato starch
- 1 Tbsp water
- 0.5 Tbsp oyster sauce
- 0.5 Tbsp soy sauce (regular)
- 0.5 Tbsp cooking wine (mirin or sake)
- A pinch of black pepper
- 3 Tbsp olive oil
Cooking Instructions
Step 1
Select 3 ripe, fully-ripened tomatoes. If they are on the smaller side, 3 will be perfect; for medium-sized tomatoes, 2 should suffice. Look for tomatoes that are firm to the touch with vibrant color.
Step 2
Lightly score the bottom of each tomato with a cross (X) shape. Blanch them in boiling water for about 1 minute, then immediately transfer them to an ice bath or rinse under cold water. This makes peeling the tomatoes effortless, preserving their fresh flavor and nutrients.
Step 3
Once peeled, cut the tomatoes into bite-sized pieces. Aim for pieces that are easy to eat in one bite but not so small that they turn mushy during cooking.
Step 4
In a small bowl, combine 1 Tbsp of potato starch with 1 Tbsp of water to create a slurry. In a separate bowl, mix together 0.5 Tbsp oyster sauce, 0.5 Tbsp soy sauce, and 0.5 Tbsp cooking wine to prepare your sauce mixture. Set aside.
Step 5
Thinly slice the half onion. Finely chop a small amount of green onion. The green onion will be added later to provide a fresh aromatic flavor.
Step 6
Crack the 3 eggs into a bowl. Add the prepared potato starch slurry to the eggs. The starch slurry helps create a softer, more tender texture for the scrambled eggs. Whisk the eggs until the whites and yolks are well combined and any stringy bits are broken up.
Step 7
Heat about 1 Tbsp of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture. Let it set slightly around the edges, then gently scramble by pushing the cooked egg towards the center, allowing the uncooked egg to flow underneath. Cook until just set but still moist – avoid overcooking to maintain tenderness.
Step 8
Carefully remove the cooked scrambled eggs from the skillet and set them aside on a plate. This prevents them from breaking apart or overcooking in the next steps.
Step 9
Add another tablespoon of olive oil to the same skillet. Add the sliced onions and chopped green onions. Sauté over medium-low heat until the onions become translucent and fragrant, about 2-3 minutes. This step releases the natural sweetness of the vegetables.
Step 10
Once the onions are softened and translucent, add the cut tomatoes to the skillet. Stir-fry gently for about 1-2 minutes, just until the tomatoes begin to soften and release their juices. You want them tender but not completely disintegrated.
Step 11
Pour the prepared sauce mixture over the tomatoes and onions. Stir everything together quickly to coat evenly. Cook for about 1 minute, allowing the sauce to thicken slightly and glaze the ingredients.
Step 12
Gently add the reserved scrambled eggs back into the skillet. Toss everything together very lightly, just enough to combine the eggs with the tomato mixture without breaking them up too much. A few gentle stirs are all that’s needed.
Step 13
Transfer the finished stir-fry to a serving plate. Sprinkle generously with sesame seeds for a final touch of nutty flavor and visual appeal. Enjoy your delicious and healthy Tomato and Egg Stir-fry!
