Vietnamese · Breakfast
Tomato Stewed Eggs
Vietnamese-style eggs poached whole in a garlicky tomato sauce built from fresh tomatoes softened with fish sauce and a touch of sugar, finished with scallion and cilantro. Yolks stay soft, the sauce turns jammy and tangy-savoury, and the dish is served with steamed rice or bread for dunking.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
370Calories
21.4gProtein
25.3gFat
14.1gCarbs
9.8gSugar
2.9gFiber
1015mgSodium
558mgChol
5.2gSat Fat
763mgPotassium
118mgCalcium
3.4mgIron
1.7mcgVitamin B12
24mgVitamin C
low-carb
low-calorie
rich-umami
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Chop the tomatoes into small pieces, mince the garlic, and slice the scallion; keep eggs uncracked and ready.
2
Sauté
Heat vegetable oil in a small skillet over medium heat for 30 seconds, then cook garlic 30 seconds until fragrant and golden.
3
Simmer
Add tomatoes, fish sauce, sugar, and water; cook over medium heat for 6 to 8 minutes, mashing occasionally, until thick and jammy.
4
Poach
Crack eggs into sauce spaced apart, cover, and cook over medium-low heat 5 to 7 minutes until whites set and yolks jiggle.
5
Plate
Slide eggs and sauce onto a plate, scatter with scallion, cilantro, and black pepper; serve immediately with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (about 3.5 large eggs)
- 400g400g tomato
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp water
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 pinch2 pinch black pepper
