CHINESE TOMATO EGG STIR-FRY
This 10-minute Chinese tomato egg stir-fry is a dish you'll find on many Chinese home dinner tables. It's fast, easy, cheap, and delicious. And vegetarian!
Provided by Sarah
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
- Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 11 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 327 mg, Sodium 925 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
FRIED HEIRLOOM TOMATOES WITH HOMEMADE BUTTERMILK RANCH RECIPE BY TASTY
A classic southern snack that will keep you coming back! When you're picking tomatoes for this recipe, make sure they are firm, and watch the tomatoes carefully during frying to ensure they don't overcook. Otherwise, they will become mushy. We recommend serving them with our creamy buttermilk ranch. Happy dipping!
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Make the buttermilk ranch: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, dill, pepper, onion powder, garlic powder, and salt. Refrigerate until ready to serve.
- Make the fried tomatoes: Slice the tomatoes into ½-inch (1 ¼ cm) -thick slices. Lightly season the tomato slices on both sides with salt.
- Place ½ cup (60 G) of flour in a medium shallow bowl.
- In a separate bowl, combine the cornmeal, remaining ½ cup (60 G) flour, the cayenne, garlic powder. and the 1¼ teaspoons of salt and mix with a fork to combine.
- In another medium, whisk the eggs and buttermilk together.
- Dredge each tomato slice in the plain flour, then in the egg mixture, then in the seasoned cornmeal mixture.
- Pour ½ inch (1 ¼ cm) of canola oil into a large skillet. Heat over medium-high heat until the temperature reaches 400ºF (200ºC).
- Working in batches, fry the tomatoes for 1 minute on each side, until golden brown. Do not overcook the tomatoes, or they will become mushy inside. Transfer the fried tomatoes to a paper towel-lined baking sheet and season with salt.
- Serve the fried tomatoes with the buttermilk ranch.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 4 grams, Protein 14 grams, Sugar 8 grams
DEEP FRIED POACHED EGG OVER HEIRLOOM TOMATO
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a bowl with ice and water. Line a sheet pan with paper towels.
- In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.
- Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.
- Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.
- Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.
- Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.
- Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.
- BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.
MEDITERRANEAN FRIED EGGS
Just a hodgepodge of Mediterranean flavors I threw together one morning, and it turned out delicious!!! This recipe is for one--a hearty breakfast. I recommend serving with a crisp, multigrain toast for scooping up the yolks.
Provided by Buckeye Karen
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small, nonstick omelette pan (really, small!), coat the bottom with olive oil and place on burner at a medium-high heat. I use a generous amount of oil to help the eggs brown (and because I like the flavor), but you can go lighter if you'd like.
- When oil is hot, remove pan from heat and add onions and garlic. Allow to saute for a minute or so, stirring as needed. Meanwhile, turn the burner down to medium.
- Crack 2 eggs over the sauted onion and garlic, using a spatula to distribute the veggies throughout the egg whites before they start to turn white. (This needs to be done relatively quickly.)
- Quickly add the feta and olives into the uncooked eggs, avoiding breaking the yolks.
- Add salt and pepper now, if desired.
- Cover pan with a clear lid and return to the heat. The clear cover will help the top of the eggs cook and you'll be able to gauge their progress without picking up the lid and losing the steam.
- Cook to desired doneness, or until yolks have formed a white film over them. I cooked mine for about 2-3 minutes, tops, and they were done perfectly (yolks mostly runny but partly done on the bottom).
- Remove from heat and garnish generously with cubed avocado over the top of the whole dish.
- Serve immediately, in the pan. (I guess you could try to remove it, but I like eating from the pan as it keeps the eggs warm throughout the meal.).
Nutrition Facts : Calories 499.9, Fat 44, SaturatedFat 11.2, Cholesterol 448.2, Sodium 536.3, Carbohydrate 9.3, Fiber 1, Sugar 3.7, Protein 17.6
FRIED EGGS IN TOMATO PASTE
got this recipe from the Dalda cookbook - it's great if you want to have something quick, light and flavorful.
Provided by grapefruit
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat oil.
- fry garlic till golden brown.
- add green chillies and curry leaves. fry 1 minute.
- add tomatoes and salt and cook till it resembles a paste.
- break eggs carefully into the paste, making sure the yolks are not damaged.
- cook on low heat till eggs are cooked.
- garnish with fresh coriander.
- serve with plain rice or naan bread.
Nutrition Facts : Calories 161.2, Fat 5.7, SaturatedFat 1.7, Cholesterol 211.5, Sodium 89.6, Carbohydrate 20.2, Fiber 4.4, Sugar 11.6, Protein 10.6
DELUXE FRIED EGGS
A simple and delicious way to transform fried eggs into a substantial one-dish brunch or snack dish. I read the basic idea for this recipe somewhere recently, then couldn't find it again, but I added to the original idea - which just had garlic sautéed in the oil before adding the eggs - when I made this for brunch yesterday. I used some wonderfully orange-yolked free range eggs which certainly added to the visual appeal! Everyone loved it, and I'll be making this again! The proportions used could, of course, easily be varied.
Provided by bluemoon downunder
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and the lemon juice in a non-stick pan and sauté the mushrooms, onion and garlic until they are just beginning to soften.
- Add the eggs, season to taste and fry gently and, if desired, when they are beginning to set, carefully turn them over.
- Transfer the mushrooms, onion and garlic mixture and the eggs to a serving plate or to individual serving plates and sprinkle with the chopped basil.
Nutrition Facts : Calories 127.1, Fat 8.4, SaturatedFat 2.1, Cholesterol 186, Sodium 75.1, Carbohydrate 5.4, Fiber 1.1, Sugar 2.5, Protein 8.3
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- Lightly whisk the eggs with a pinch of salt. In a non-stick frying pan, heat up a bit of oil over medium high heat. Add the eggs, using a rubber spatula to stir occasionally so the eggs cook slowly and evenly, pushing every so often so you end up with large curds, about 2-3 minutes. Remove from the heat into a bowl and set aside.
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