Simple Tomato and Egg Stir-fry (Todalbok)
Healthy Keto Diet Meal, Delicious Tomato and Egg Stir-fry (Todalbok) Recipe
A delightful combination of ripe tomatoes, rich in the antioxidant lycopene, and fluffy scrambled eggs! This ‘Tomato Egg Stir-fry’ is incredibly flavorful, with a refreshing yet savory taste enhanced by olive oil. It’s a highly recommended dish for breakfast or a light meal. Perfect for those following a ketogenic diet or looking for a healthy, low-carb option.
Main Ingredients- 140g cherry tomatoes (or regular tomatoes)
- 5 fresh eggs
- 2 Tbsp chopped green onions (scallions)
- Pinch of dried parsley flakes (for garnish)
- 3 Tbsp extra virgin olive oil
Seasoning- 1 Tbsp mentsuyu (Japanese seasoned soy sauce)
- 1 Tbsp mirin (or cooking sake)
- Pinch of black pepper
- 3 pinches of salt
- 1 Tbsp mentsuyu (Japanese seasoned soy sauce)
- 1 Tbsp mirin (or cooking sake)
- Pinch of black pepper
- 3 pinches of salt
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our ‘Tomato Egg Stir-fry’ (Todalbok). Cherry tomatoes add a cute touch, but regular tomatoes work wonderfully too! Make sure all ingredients are washed and ready.
Step 2
Wash the cherry tomatoes, remove the stems, and cut them in half. Finely chop the green onions, using both white and green parts.
Step 3
In a medium bowl, crack the 5 fresh eggs. Add 1 Tbsp of mentsuyu and 1 Tbsp of mirin. A pinch of black pepper can be added to help mask any eggy smell.
Step 4
Using a spatula or chopsticks, gently whisk the eggs until the yolks and whites are well combined. Don’t overmix; just ensure everything is blended.
Step 5
Heat 1 Tbsp of olive oil in a non-stick skillet over medium heat. Add the chopped green onions and stir-fry for about 1 minute until fragrant. Then, add the halved cherry tomatoes and 3 pinches of salt, and stir-fry for another minute to soften the tomatoes slightly.
Step 6
Transfer the stir-fried tomatoes from the skillet to a small bowl. This helps prevent them from becoming too mushy during the egg cooking process.
Step 7
Add the remaining 2 Tbsp of olive oil to the same skillet (or a wok) over medium heat. Once the oil is hot, pour in the whisked egg mixture. After about 30 seconds, when the edges of the egg start to set, gently stir with a spatula to create soft scrambled eggs. Turn off the heat when the eggs are about 70% cooked. The residual heat will continue to cook them, resulting in a wonderfully soft and tender texture.
Step 8
With the heat off, add the reserved stir-fried tomatoes back into the skillet with the scrambled eggs. Gently toss everything together. The residual heat will allow the tomatoes and eggs to meld beautifully.
Step 9
Transfer the finished Tomato and Egg Stir-fry to a serving plate. Sprinkle with a pinch of dried parsley flakes for a touch of color and aroma. Enjoy this delicious and healthy dish while it’s warm!
