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Stir Fried Eggs and Tomatoes

Yummy whether for breakfast, lunch or dinner! You can serve as is or over rice but I love this dish served over egg noodles :-)


  • 3 large eggs
  • 1 tsp. powdered chicken bouillon
  • 2 Tbsp. vegetable oil
  • 2 green onions, finely chopped
  • 3 medium tomatoes, each cut into 8 wedges
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  • 1/2 tsp. salt
  • 2 tsp. sugar
  • Extra green onions for garnish


Whisk eggs in a medium bowl, add bouillon and whisk a bit more.

Heat oil in a wok over medium high heat and once hot add the eggs. Do not stir until about 50% cooked, about 10 to 20 seconds, slightly tipping the eggs from side to side and back and forth. Separate eggs into pieces and push off to one side.

Add tomatoes to the empty portion of the wok, sprinkle with the salt and sauté for a little over a minute. Sprinkle tomatoes with sugar; add green onions and sauté until the juices are released from the tomatoes, about 3 to 5 minutes. Mix in the eggs, cover and simmer 1 minute.

Stir all together while breaking up the tomatoes slightly and serve.

By Deeli from Richland, WA

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