Tomatoes and egg

This is a perfect light lunch or dinner. The eggs are super fluffy and delightful!

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 413 / Protein 17g / Carbohydr. 13g / Fat 32g

Ingredients (1 servings)

2	tomatoes
1	green onion
2	eggs
7 tbsp	vegetable oil (divided)
2 tsp	sugar
1 tsp	salt

Utensils

frying pan, fork, plate, cooking spoon, cutting board, knife, small bowl

Wine Tip

Rioja Blanco
Rioja reds may be more well-known, but this region also produces excellent whites, known as Rioja Blanco. The barrel-aged version goes very well with eggs.

Step 1

Cut tomatoes into wedges and slice green onion crosswise. Crack eggs into a small bowl.

cutting board, knife, small bowl

2 tomatoes / 1 green onion / 2 eggs

Step 2

Beat eggs with a fork. Then heat some vegetable oil in a frying pan over high heat. Once oil is hot, pour in eggs and stir quickly. Continue to cook until eggs are set, then transfer eggs to a plate and set aside.

frying pan, fork, plate, cooking spoon

3 tbsp vegetable oil

Step 3

Add some more vegetable oil to the frying pan, then sauté green onions for 1 – 2 min. Add tomato wedges and season with sugar and salt. Continue to sauté, stirring occasionally, until tomatoes are soft, approx. 5 – 7 min. Return eggs to pan and stir until everything is mixed together and heated.

4 tbsp vegetable oil / 2 tsp sugar / 1 tsp salt