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Tomato and Eggs Stir-Fry

Yields3 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

 3 large eggs (beaten) ($0.60)
 2 medium tomatoes (roughly chopped) ($0.60)
 1 stalk spring onion (chopped) ($0.10)
 1.50 tbsp tomato ketchup ($0.093)
 1 tsp sugar ($0.006)
 salt (to taste)
 water (optional)

Beat eggs in a bowl and season with salt to taste. Roughly chop tomato to desired size.


Heat a frypan till hot, then add 1-2 tbsp of oil. Once the oil is hot, add beaten eggs into pan and slowly scramble the eggs with a spatula. Once the eggs have just set (no longer liquid), remove eggs from pan. Do not cook the eggs for too long as they will be cooked a second time.


In the same frypan, add a little more oil. Fry spring onions till fragrant.


Add tomatoes & salt to taste. The salt helps to draw out water from the tomatoes, speeding up the cooking process. Stir fry for a minute then cover with a lid. Reduce the heat and let tomatoes cook for 2-3 minutes, until desired softness.


Remove lid. Add tomato ketchup & sugar, then stir fry. Add some water if you prefer more sauce.


Return eggs to pan and mix evenly with tomatoes. Once well-mixed, remove tomatoes & eggs and serve with rice.

Nutrition Facts

Servings 3