Vietnamese · Dinner
Stir Fried Eggs With Tomato (Keto)
Vietnamese-style scrambled eggs folded through a garlicky tomato sauce, finished with fish sauce and scallion for savoury-sweet balance. Ripe tomato breaks down into a light sauce that clings to soft curds, cooked in butter to keep this keto-friendly adaptation under 8g net carbs.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
415Calories
25.8gProtein
31.3gFat
7.9gCarbs
4.8gSugar
1.3gFiber
1379mgSodium
664mgChol
15.1gSat Fat
570mgPotassium
100mgCalcium
2.8mgIron
1.8mcgVitamin B12
12mgVitamin C
low-carb
low-calorie
keto
Instructions
1
Prep
Crack the eggs into a bowl, add salt and pepper, and whisk with a fork until yolks and whites blend fully.
2
Saute
Melt 1 tbsp (14g) butter in a skillet over medium heat, add minced garlic, and saute 30 seconds until pale gold.
3
Simmer
Add tomato wedges and fish sauce to the skillet over medium heat for 3 to 4 minutes, pressing gently until tomato collapses into sauce.
4
Scramble and finish
Melt remaining 1/2 tbsp (7g) butter over medium-low heat, pour in eggs, fold with tomato sauce 30 to 45 seconds until glossy curds form.
5
Plate
Slide eggs onto a plate and scatter sliced scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 small tomato (180g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 22 scallion
- 3 tbsp42g butter
- a pinch of black pepper
- a pinch of salt
