E is for Eggs

This quick Asian Stir-Fry is perfect for a Meatless Lenten Meal.  It is delicious, nutritious, and ready in a flash.

E is for Eggs.  It is also for Easy.  We are working our way through the Alphabet this year and this week we are sharing recipes and/or foods that start with the letter E.  This recipe is both......

Let's take a look at some more Elegant, Easy, Entertaining, Enjoyable Eats........

• Sneha’s Recipe : Egg Roast 
• Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 
• A Day in the Life on the Farm: Tomato and Eggs 
• Palatable Pastime: Easy Homestyle Chicken Enchiladas 
• Jolene’s Recipe Journal: English Muffin Bread 
• Mayuri’s Jikoni: Egg Pulao 
• Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
• Blogghetti: Bacon Cheddar Egg Salad 
• Magical Ingredients: Edamame Paratha 
• Food Lust People Love: Everything Pizza Tartin
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

I had never heard of this dish and I have an Asian daughter.  I learned about it when Raechel moved into our home last month.  Rae asked if I ever cooked Asian Food and I replied that Asian was a staple around here. She then asked if I ever made Tomato and Eggs.   I had never even heard of it.  Rae had seen it on a tiktok video and thought it looked amazing.  I did some research and surprised her with this for dinner one Meatless Monday.

 

Breakfast, Lunch, Dinner, Meatless, Quick, Easy, Eggs, Tomatoes

Entree, Eggs

Chinese

Yield: 3 servings

Author: Wendy Klik

Chinese Tomato and Eggs

This quick Asian Stir-Fry is perfect for a Meatless Lenten Meal. It is delicious, nutritious, and ready in a flash.

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

Ingredients

• 4-5 Compari tomatoes, quartered
• 6 eggs
• 1 scallion, white and light green parts, minced
• 3/4 c. water, divided
• 1 t. sesame oil
• 2 t. canola oil
• 3 T. ketchup
• 1/2 T. cornstarch
• 1 t. sugar
• 1/2 t. ginger paste
• pinch of salt

Instructions

1. Whisk together the ketchup, cornstarch, sugar, ginger, salt, and 1/2 cup water. Set aside.
2. Whisk together the eggs and sesame oil until well combined. Set aside.
3. Heat 1 teaspoon of the canola oil in a wok over medium heat. Add the eggs and cook, scrambling just until they hold shape but are still glossy. Remove from the wok to a plate and set aside.
4. Heat the remaining 1 teaspoon of oil in the wok and add the scallions. Cook and stir for about 30 seconds, until fragrant. Add the tomatoes and the 1/4 c. water and cook for a few minutes until the skins begin to pull away and the tomatoes soften.
5. Add the ketchup mixture to the tomatoes and allow to cook for a couple of minutes until it thickens slightly. Gently fold in the eggs just until heated and serve immediately.

Notes

Adapted from a recipe found at Christie at Home

Nutrition Facts

Calories

228.31

Fat (grams)

13.27 g

Sat. Fat (grams)

3.23 g

Carbs (grams)

15.37 g

Fiber (grams)

2.37 g

Net carbs

12.98 g

Sugar (grams)

10.29 g

Protein (grams)

12.96 g

Sodium (milligrams)

305.3 mg

Cholesterol (grams)

327.36 mg

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