Tomato Eggs Recipes

Steps:

• Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• 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.

Steps:

• Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
• Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
• Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.

Steps:

• Preheat the oven to 350 degrees F.
• Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
• Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
• Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

Steps:

• Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
• Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
• Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.

Steps:

• Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
• Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
• Simmer on low to medium heat, with lid on, for approximately 5 minutes.
• Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
• Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt, to taste. Add basil leaves at the very end.

Steps:

• Place tomatoes into a food processor; blend until smooth.
• Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
• Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

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.

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.