EGG AND TOMATO DISH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHINESE STIR-FRIED TOMATOES AND EGGS RECIPE - NYT COOKING



Chinese Stir-Fried Tomatoes and Eggs Recipe - NYT Cooking image

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

Provided by Francis Lam

Total Time 20 minutes

Yield Serves 2 or 3, with rice

Number Of Ingredients 12

6 eggs
Kosher salt
1/2 teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons ketchup
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
1 teaspoon minced ginger (from about 1/4-inch nub)
Steamed rice, for serving

Steps:

  • In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
  • If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
  • Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
  • Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
  • Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 22 grams, CarbohydrateContent 13 grams, FatContent 28 grams, FiberContent 3 grams, ProteinContent 12 grams, SaturatedFatContent 4 grams, SodiumContent 676 milligrams, SugarContent 8 grams, TransFatContent 0 grams

SHAKSHOUKA (POACHED EGGS IN SPICY TOMATO SAUCE) | LOVE AND ...



Shakshouka (Poached Eggs in Spicy Tomato Sauce) | Love and ... image

Provided by Love and Olive Oil

Total Time 40 minutes

Yield 3-4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 anaheim peppers, seeded and chopped
1 jalapeño or habanero pepper, seeded and finely chopped
1 (28-ounce) can diced tomatoes
1/2 cup vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 to 8 eggs
2 tablespoons chopped parsley
1/4 cup crumbled feta cheese

Steps:

  • In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.

More about "egg and tomato dish recipes"

SHAKSHOUKA (ISRAELI EGGS WITH TOMATOES) RECIPE - FOOD.COM
This is a sort of an Israeli take on huevos rancheros, minus the tortillas. I found the recipe in the Sunday paper a few months ago and only recently gave it a try. I have to admit I was a little leery, but it turns out to be really tasty.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 132.4 per serving
  • Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.
See details


KAGIANAS (GREEK EGGS AND TOMATO) RECIPE | ALLRECIPES
Also called strapatsada, this simple dish consists of just three ingredients: eggs, tomatoes, and olive oil. You'll be amazed, however, at the depth of flavor that is derived from such simplicity. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!
From allrecipes.com
Reviews 4.5
Total Time 32 minutes
Category Breakfast and Brunch, Eggs, Scrambled
Calories 295.1 calories per serving
  • Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.
See details


SHAKSHOUKA (ISRAELI EGGS WITH TOMATOES) RECIPE - FOOD.COM
This is a sort of an Israeli take on huevos rancheros, minus the tortillas. I found the recipe in the Sunday paper a few months ago and only recently gave it a try. I have to admit I was a little leery, but it turns out to be really tasty.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 132.4 per serving
  • Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.
See details


EGGS WITH TOMATO AND ONION – NONNAS WAY
A quick egg dish with sauteed onions and simmered tomatoes that is great for breakfast, lunch or dinner!
From nonnasway.com
  • eat immediately
See details


EGGS WITH SPINACH AND TOMATOES RECIPE | MARTHA STEWART
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
From marthastewart.com
Reviews 4.0
Category Breakfast & Brunch Recipes
Calories 277 g per serving
  • In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
See details


SCRAMBLED EGGS AND TOMATOES RECIPE | ALLRECIPES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
From allrecipes.com
Reviews 4.2
Total Time 15 minutes
Category Breakfast and Brunch, Eggs, Scrambled
Calories 93.9 calories per serving
  • Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
See details


TOMATO AND EGG STIR FRY | CHINA SICHUAN FOOD
Classic Chinese style tomato and egg stir fry-- with small tips to make the most perfect version in your life.
From chinasichuanfood.com
Reviews 5
Total Time 15 minutes
Category Main Course
Cuisine Chinese cuisine
Calories 354 kcal per serving
  • Add tomato wedges in, fry until juicy. Return egg pieces, add salt, sugar and scallion. Do a quick stir fry to combine everything well. Serve immediately.
See details


10 BEST TOMATO EGG BREAKFAST RECIPES | YUMMLY
Dec 23, 2021 · poblano peppers, salt, tomato, white cheese, eggs, onion, ground black pepper and 1 more Mozzarella&Tomatoes Scrambled Eggs Swirling Flavors pepper, butter, salt, eggs, mozzarella ball, tomatoes
From yummly.com
See details


TOMATO EGGS – HOW TO COOK (EASY CHINESE RECIPE)
From tasteasianfood.com
See details


EGG AND TOMATO | BREAKFAST RECIPE | EGG AND TOMATO RECIPE ...
From m.youtube.com
See details


COOKING AN EGG IN A TOMATO - EMMYMADE
Jul 22, 2021 · Use a large spoon to scoop out the guts of the tomato. Oil a baking dish with a drizzle of oil. Place the caps of the tomatoes cut-side down in the oil dish. Stand the tomato cups on the lids. Place 1 tablespoon of green onions in each cup, followed with the mozzarella cheese. Crack an egg into each cup. Top with a pinch of salt and pepper.
From emmymade.com
See details


MEDITERRANEAN EGG AND TOMATO SKILLET WITH PITA (SHAKSHOUKA ...
Shakshouka is a North African dish that is usually eaten for breakfast or lunch. Made up of tomatoes, onions, pepper, eggs and spices; this recipe is tasty and simple to make. In a 10-inch skillet heat oil over medium. Add the next five ingredients (through crushed red pepper). Cook 5 to 7 minutes ...
From eatingwell.com
See details


TOMATO EGGS (STIR-FRIED EGGS AND TOMATOES) - RASA MALAYSIA
Chinese Stir-Fried Eggs and Tomatoes. Tomato Eggs is a humble Chinese recipe that is often served at home. Called ???? or ?????, tomatoes and eggs stir-fry are very popular in China and Taiwan. To make the dish. you need a few basic ingredients such as eggs, tomatoes, salt, sugar, sesame oil and white pepper.
From rasamalaysia.com
See details


DIFFERENT CHINESE TOMATO EGG RECIPES - TOPASIANFOOD.COM
Chinese Tomato Egg recipes are one of the most popular types of dishes in China. These have a sweet and sour taste, with eggs as the main ingredient. The majority of the dishes originated from the Jiangxi province during the Qing Dynasty.
From topasianfood.com
See details


TURKISH MENEMEN RECIPE (SCRAMBLED EGGS WITH TOMATOES ...
Jul 03, 2021 · Menemen is a traditional Turkish dish that is mostly served as a hearty breakfast. It is a simple one-pan dish with eggs, tomatoes and green peppers. This simple egg dish gets its name from a Turkish town called Menemen, which is located in Izmir. It is said that this egg dish was made first by the Cretan Turks who moved to this town.
From giverecipe.com
See details


EASY SHAKSHUKA RECIPE (WITH VIDEO) - THE MEDITERRANEAN DISH
May 01, 2020 · Egg shakshuka is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, green peppers, onions and garlic. A few spices are added, and they may vary slightly from one recipe to another.
From themediterraneandish.com
See details


TOMATO AND EGG - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Combine the egg and the tomatoes Return the tomatoes to the pan and quickly combine it with the scrambled eggs by stirring gently with a spatula. Remove from heat immediately to avoid overcooking. The egg should have a silky smooth texture by now. Sprinkle the green section of the scallion rings on top of the eggs and tomato stir-fry.
From therecipes.info
See details


SHAKSHUKA - NORTH AFRICAN SKILLET EGGS | FEASTING AT HOME
Oct 04, 2012 · preheat oven to 375F. In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender. Add all spices, sugar and salt.
From feastingathome.com
See details