Tomato with Egg

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Whisk eggs with 2 teaspoons of water, then season with salt. Heat oil in a wok (or pan) and fry the egg mixture until lightly. (Like scrambled eggs, just don`t cut into pieces that are too small.) Remove the scrambled eggs from the pan.
Wash tomatoes and cut into eighths. Fry in oil, add sugar. Pour water on. (The amount of water depends on the water content of the tomatoes and the desired amount of sauce. Approx. 200 ml). Cook until the tomatoes are slightly soft. Add the egg mixture again and cook briefly.
Season with chicken stock and salt and serve immediately.
There is also rice.
Tip: If you like it sweeter, you can use a little more sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.