Egg and Tomato Stir Fry

🧂 Ingredients

• 1 shallot, minced

  or two stalks scallion, finely sliced
• 1 tablespoon neutral oil
• 2 cups tomato wedges
• 5 large eggs
• 1 tablespoon fish sauce
• 1 teaspoon black pepper
• 2 tablespoon chopped cilantro

  (optional)

Instructions

• 1 Heat oil over medium high heat in a large pan. If using shallot, sauté it in the
  oil for about a minute. If not, skip to the next step.
• 2 Cook the tomato wedges over medium high heat until they have released some
  liquid and have gotten soft.
• 3 If using scallions, add them to the pan now now.
• 4 Beat the eggs with fish sauce black pepper. Pour them over the tomatoes.
• 5 Let the eggs rest for a minute or two to firm up before moving them around with
  your spatula, breaking them up into large curds.
• 6 Sprinkle with chopped cilantro if desired. Serve over white rice.

Nutrition Info