Vietnamese · Dinner
Tomato Stewed Eggs (Low-Chol)
A Vietnamese-style skillet dish of egg whites simmered in a garlicky tomato sauce with fish sauce and scallion, finished over white rice. Keeps cholesterol low by using only egg whites, without sacrificing the silky, tangy, savoury character of the original.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
295Calories
23.1gProtein
6.9gFat
34.2gCarbs
8.2gSugar
2.8gFiber
676mgSodium
9mgChol
1.3gSat Fat
765mgPotassium
78mgCalcium
3.1mgIron
0mcgVitamin B12
17mgVitamin C
low-calorie
low-cholesterol
low-chol
Instructions
1
Prep
Chop tomatoes and garlic; mince shallot; slice scallion and cilantro. Whisk egg whites together in a bowl until just combined.
2
Sauté
Heat vegetable oil in a skillet over medium heat, sauté shallot and garlic for 1–2 minutes until softened and pale gold.
3
Simmer
Add tomatoes, fish sauce, sugar, and black pepper; simmer over medium-low heat for 6–8 minutes, stirring occasionally, until sauce thickens and tomatoes break down.
4
Poach
Pour egg whites into sauce, cover skillet, cook over low heat 3–4 minutes until eggs just set with soft, custardy center.
5
Plate
Spoon tomato-stewed eggs over rice, scatter with scallion and cilantro, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g egg whites
- 400g400g tomato
- 4 cloves4 cloves garlic
- 11 small shallot
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 1 cup190g cooked white rice
- 2 tbsp2 tbsp cilantro
