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Tomato and Egg Stir Fry

Rated as 4.14 out of 5 Stars

"This is an easy protein."
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15 m servings 264
Original recipe yields 3 servings


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  1. Heat 1 tablespoon avocado oil in a wok or skillet over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 minute. Transfer eggs to a plate.
  2. Pour remaining 1 tablespoon avocado oil into wok; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to wok and add green onions; cook and stir until eggs are fully cooked, about 30 more seconds.

Nutrition Facts

Per Serving: 264 calories; 19.7 9.2 14.5 372 151 Full nutrition

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I loved how quickly this came together. Super healthy, and uses ingredients I always have on hand. I thought this needed some salt. Very versatile and perfect for a weekday breakfast.

Add feta cheese and you'll have a five-star dish. And don't remove egg. Cook tomatoes first till soft, then add pieces of feta, followed by the eggs. Delicious.

It was a little bland. We ended up slathering it in salsa. Next time I'll try mixing some Cajun seasoning in.

I really enjoyed this! I don't understand why you remove the egg, and then cook the tomatoes? About 3 quarters of the way through my eggs being cooked I added in the tomatoes and cooked until ...

Pretty simple and it turned out good. My one complaint would be that the recipe instructed me to cook the tomato until its juices had mostly evaporated, I cooked them for an additional five min...