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Tomato and Egg Stir-Fry Recipe
Ingredients:
- 3 large tomatoes, ripe and firm
- 3 large eggs
- 2 tablespoons vegetable oil
- Salt to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon finely chopped green onion (optional, for garnish)
- 1 clove garlic, minced (optional, for extra flavor)
Instructions:
- Preparation:
- Wash and dice the tomatoes into bite-sized pieces.
- Crack the eggs into a bowl, add a pinch of salt, and beat them well until the yolks and whites are fully combined.
- Cooking the Eggs:
- Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.
- Pour the beaten eggs into the pan. Let the eggs set a little, then gently scramble them with a spatula until they are mostly cooked but still slightly runny. Remove the eggs from the pan and set them aside.
- Cooking the Tomatoes:
- In the same pan, add another tablespoon of oil if needed.
- Add the minced garlic (if using) and sauté for about 30 seconds until fragrant.
- Add the diced tomatoes to the pan and cook for about 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
- Combining the Ingredients:
- Return the cooked eggs to the pan with the tomatoes.
- Season with salt and sugar (if using) to taste. Gently mix everything together, being careful not to break the eggs too much.
- Final Touches:
- Cook for another 1-2 minutes until the eggs are fully
