Vietnamese · Dinner
Tomato Stewed Eggs (Low-Calorie)
Vietnamese-style eggs poached in a light tomato and shallot sauce with fish sauce and scallion. A low-calorie version of trung chien ca chua that omits butter and excess sugar, served with steamed rice or crusty bread for sauce.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
368Calories
25.2gProtein
25.3gFat
10.7gCarbs
5.8gSugar
2.1gFiber
620mgSodium
804mgChol
7.1gSat Fat
615mgPotassium
95mgCalcium
3.2mgIron
2.3mcgVitamin B12
16mgVitamin C
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Dice the tomato and shallot, mince the garlic, and thinly slice the scallion, keeping scallion separate for garnish.
2
Heat the vegetable oil in a small skillet over medium heat. Add shallot and garlic, cook 1 minute until softened and fragrant.
3
Add tomato and tomato paste, stir, and simmer over medium heat for 4 minutes until the tomato breaks down into a thick sauce.
4
Pour in water and fish sauce, stir to combine, and simmer over medium-low heat for 2 minutes until loosened.
5
Crack the eggs into the simmering sauce, spacing them apart. Cover and poach over low heat for 4-5 minutes until whites are set.
6
Finish
Season with black pepper and sugar. Slide eggs and sauce onto a plate, scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 medium eggs (210g)
- 22 small tomato (200g)
- 22 shallot (50g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce
- 22 scallion
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp vegetable oil
- 1/2 cup120ml water
- a pinch of black pepper
- a pinch of sugar
