Recipes with Eggs and Tomatoes
Eggs and tomatoes together create some of the world's most beloved dishes. From shakshuka to Chinese stir-fry, the combination of rich eggs and bright, acidic tomatoes is universally delicious.
4 Recipe Ideas
Shakshuka
Eggs poached in a spiced tomato sauce with cumin, paprika, and fresh herbs. Serve with crusty bread.
Chinese Tomato and Egg Stir-Fry
A beloved Chinese home-cooking classic — silky scrambled eggs with juicy tomato wedges in a sweet-savory sauce.
Huevos Rancheros
Fried eggs on corn tortillas smothered in a smoky tomato-chili sauce with beans and avocado.
Baked Eggs in Tomato Sauce
Eggs baked in a garlicky, herb-infused tomato sauce topped with crumbled feta and fresh basil.
Cooking Tips
🥚 Eggs
- For fluffy scrambled eggs, cook low and slow, stirring constantly.
- Add a splash of vinegar to water for better poached eggs.
- Older eggs are easier to peel when hard-boiled.
Nutrition: Complete protein with all essential amino acids. One large egg has 6g protein and 70 calories.
Storage: Refrigerate eggs up to 5 weeks. Hard-boiled eggs keep 1 week in the fridge.
🍅 Tomatoes
- Store ripe tomatoes at room temperature for best flavor — never in the fridge.
- Add a pinch of sugar to tomato sauce to balance acidity.
- Blanch in boiling water for 30 seconds to easily peel the skin.
Nutrition: Excellent source of lycopene, vitamin C, and potassium. One medium tomato has 22 calories.
Storage: Keep unripe tomatoes on the counter. Use ripe tomatoes within 5 days.
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