Breakfast · Chinese
Chinese Tomato and Egg Stir-Fry
A Chinese family classic in which soft scrambled eggs go back into a short tomato sauce.
- per serving
- 402 kcal
- Protein
- 24 g
- Total time
- 26 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Cut the 250 g of tomato into 2 cm wedges and slice the 40 g of onion. Lightly beat the 165 g of egg without shells.
Heat 5 g of the 10 g of oil in a wok. Pour in the eggs and stir for 1 to 2 minutes over medium heat until large curds form that are set but still soft; set aside.
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