Thursday, October 4, 2012

WW: Stir-Fried Eggs with Tomatoes

Wok Wednesdays wokking thru Stir-Frying to the Sky's Edge
by Grace Young

I have enjoyed every recipe so far from this book, though I must say that this is my least favorite; which makes me feel less guilty for making this just for myself and not when my husband could join me.

The recipe calls for cilantro which is one of those flavors people tend to either love, or hate. Me, I like cilantro. Maybe that's why I like salsas so much - cilantro, lime, jalapeno, mmm... however not so much in this dish. I may have liked it better with less or even substitute parsley for the cilantro. I really enjoyed the tomatoes with the egg, it also added a nice visual appearance to the finished stir-fry.

Reading the comments on the Wok Wednesdays LYL post I seeded the tomatoes on the advice of Matt from Green Eats Blog. He felt that the tomatoes not being seeded added too much moisture and made for a watery mess. Thanks for the tip Matt - no sodden eggs here!

Success meter (1-3): 2

You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage readers to go and purchase this book at their local independent bookstore or on-line.

Make sure to visit my co-wokkers to see their results on this stir-fry.
Look for the LYL link on the Wok Wednesdays page.


  1. Love your photos. My husband and I enjoyed this dish a lot. We had it with veggies and tortillas. My husband piled eggs and veggies onto the tortillas which he liked immensly.

  2. I love that you ate this on toast, I love eggs on toast! This would be kind of a cross between my usual eggs on toast and bruschetta!

  3. Eggs and tomatoes--a perfect combo. I often squeeze the juice out of the tomato when making salsa etc. More flavor less mess!


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