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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Tomato Egg Stir Fry
...in your mind.
Tomato Egg Stir Fry

Tomato Egg Stir Fry

Serves 4 - Eggs and tomatoes never tasted so good.


  • 5 eggs, beaten
  • Kosher salt & fresh ground pepper
  • Olive oil, peanut oil, whatever oil
  • 4 vine ripe tomatoes, cut into wedges
  • 1 tablespoon sugar
  • Green onions, chopped fine for garnish


  1. Heat a wok or large non-stick pan well over medium heat
  2. Add enough oil to coat the bottom and sides, and add eggs, and season with salt & pepper
  3. Roll pan around to spread eggs into sort of a large pancake
  4. Cook on both sides until done - but not too try and remove to a cutting board
  5. When it cools slightly, roll it up like a cigar and cut into 1/2 inch ribbons
  6. Put wok or pan back on the heat, add more oil and then tomatoes and sugar
  7. Cook tomatoes until they start to break down a bit, then add back in the eggs
  8. Stir everything until well combined and heated through - about 2 more minutes then serve
  9. Top with green onions