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Writer's pictureKei

One Pot Tomato Egg Goulash


Level: Easy

Total: 35 min

Prep: 10 min

Cook: 25 min

Yield: 7 servings


Equipment:

  • Wok or deep saucepan with lid

  • Kitchen spatula

  • Kitchen spoon or ladle

  • Knife

  • Cutting board

  • Bowl and utensil to beat eggs

Ingredients:

  • 10 large tomatoes, roughly chopped

  • 10-12 large eggs, scrambled

  • Oil for scrambling eggs

  • 1 tablespoon beef bouillon paste

  • 2 tablespoons xiao xing wine (optional)

  • 1/4-1 cup water

  • Optional: 1 cup cooked protein (Char Siu, Chinese sausage, chicken), finely diced

  • 3-4 green onions (green part), sliced

  • Side of rice

  • Optional: Garnish with additional green onions and chili oil









Instructions:

  1. Prepare Rice: Rinse, wash, and cook rice according to your preference.

  2. Prepare Ingredients: Roughly chop tomatoes, scramble eggs in a bowl with xiao xing wine (if using), and dice the cooked protein if desired. Slice green onions for garnish.

  3. Scramble Eggs: Heat a wok over medium-high heat (300-350°F) and add a bit of oil. Pour in the scrambled eggs. Cook until the eggs are still slightly soupy. Remove the eggs from the wok and set them aside in the bowl used for beating the eggs.

  4. Cook Tomatoes: In the same wok, add half a tablespoon of oil and toss in the chopped tomatoes. Cover with a lid and let them simmer for 7-10 minutes. Add water and beef bouillon paste halfway through. Stir occasionally to check the tomato doneness.

  5. Adjust Consistency: If there isn't enough liquid from the tomatoes, add water before continuing to simmer. The stew should have a slightly thick consistency.

  6. Simmer Tomatoes: Continue simmering the tomatoes on low heat with the lid off for another 5 minutes or until they are soft and saucy.

  7. Combine Eggs and Tomatoes: Using the same spatula, chop up the scrambled eggs in the bowl into your desired bite sizes. Add the diced scrambled eggs to the tomato mixture. Stir thoroughly to allow the flavors to meld and the eggs to heat evenly.

  8. Add Cooked Protein: If you're using cooked protein, stir it into the stew at this point, ensuring it's heated through.

  9. Garnish and Serve: Turn off the heat and garnish the stew with sliced green onions. Taste and adjust the seasoning if necessary.

  10. Serve: Ladle the tomato egg stew over bowls of rice. If desired, garnish with additional green onions and a drizzle of chili oil for extra flavor.

Enjoy your hearty and comforting one-pot tomato egg stew served with steaming rice, perfect for chilly days! Happy Hacking!


NUTRITION FACTS

Serving 3oz, Calories 365kcal

Carbohydrates 11.4g, Protein 15g, Fat 17g, Saturated Fat 4g, Cholesterol 348mg, Sodium 508mg

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