Tomato Fried Egg
You can get pretty tired of plain tomatoes and eggs. With two ingredient recipes, the preparation of each ingredient is crucial. There's not much you can do about the texture of tomatoes, but you can cook the eggs differently.
Tomato fried egg is exactly the same as tomato scrambled egg, but you fry the egg instead of scrambling it. I prefer fried eggs because you don't get as much egg mess on your pan. It turns out that when you scramble 2 eggs with a bad pan, about half of an egg sticks to the pan.
The hardest part of making tomato fried egg is flipping the egg. To get the cleanest flip, wait until the egg white is opaque. Alternatively, you can cover the pan with a lid, or add water to make pan poached eggs.
This is a part of a series of recipes made with only tomato and egg.
- 1 teaspoon of oil
- 2 eggs
- 3 plum tomatoes, diced
- Heat up oil in a small pan over medium heat.
- When the oil is hot, crack in the eggs. Flip when the white is opaque, and cook to your liking.
- Transfer the eggs to a plate.
- Add the tomatoes, and cook until soft.
- Serve immediately. Leftover eggs are not good.
Tomato Fried Eggs Nutrition Facts
Tomato fried eggs have the exact same nutritional information as tomato fried eggs. You can increase the number of tomatoes or eggs depending on how hungry you are, or you could cook with more oil. Eggs are 70 calories each, and tomatoes are about 30 calories each.
|Amount Per Serving|
% Daily Value
Total Fat 14.0g
Saturated Fat 3.4g
Trans Fat 0.0g
Total Carbohydrates 19.5g
Dietary Fiber 4.1g
Vitamin A 56%
Vitamin C 144%
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