Soft-Cooked Tomato and Egg Stir-Fry
Seasonal tomatoes from the region are gently cooked with eggs, their bright, tangy juice softening and enriching each bite. A light and savory weeknight dinner, perfect for the days just before spring gives way to summer.
The taste of Spring harvest @ Montreal
6/17/2025
Servings: 6 Portions
INGREDIENTS
5 large tomatoes (855g), cut into small 1 cm x 1 cm cubes
4 eggs (about 50g each)
1 onion (125g), finely chopped
3 cloves garlic (10g), finely chopped
2 teaspoons olive oil
1/4 teaspoon salt (for tomatoes)
1/4 teaspoon salt (for eggs)
1/4 teaspoon white pepper
4 stalks green onion, thinly sliced (for garnish)
INSTRUCTIONS
1. Prepare the eggs:
Crack the eggs into a bowl, add 1/4 teaspoon salt, and beat well. Set aside.
2. Sauté aromatics:
Heat a pan over medium heat. Add olive oil, then sauté the chopped onion and garlic for about 3 minutes, until fragrant and lightly golden.
3. Cook the tomatoes:
Add the diced tomatoes to the pan. Stir-fry for 1 minute, then season with 1/4 teaspoon salt and white pepper. Continue cooking for about 5 minutes, until the tomatoes soften and release their juices.
4. Add the eggs:
Pour the beaten eggs evenly into the pan. Let them cook undisturbed for about 1 minute, then gently stir or move the eggs occasionally to prevent sticking. Cook for about 5 minutes, or until the eggs are just set but still soft.
5. Garnish and serve:
Sprinkle with chopped green onions and serve hot with rice.
