Recently, this dish has been popping up all over my Facebook food groups. It is similar to
shakshuka but with Asian flavours. I used the recipe
here. The only change I made was to add 1/4 tsp ground ginger to the tomato mixture while simmering.
Tomato and Egg Stir Fry, garnished with green onions
![](https://i.imgur.com/c1viWBQ.jpg)
Partially cooked scrambled egg is reserved to be added to the tomato mixture once the tomatoes have softened enough. If using diced, fresh tomatoes, that will take 5-10 minutes but if using canned, diced tomatoes and juice, as I did, it may only take 3-5 minutes or so. If you want a 'saucier' tomato mixture, add some more water to your saucepan/wok and warm through.
![](https://i.imgur.com/icMd6WW.jpg)
![](https://i.imgur.com/gKb6xaM.jpg)
Serve the tomato and egg mixture over hot rice of your choice. I had some leftover sushi rice so that's what I used.
![](https://i.imgur.com/PDXKsSn.jpg)
![](https://i.imgur.com/vxQbJmF.jpg)
Review: Fast and delicious. Try it yourself.