Bandora Bil Beid – Tomatoes With Eggs Recipe

RatingDifficultyBeginner

You can find this 10-minute Chinese tomato egg stir-fry on the dinner tables of many Chinese households. It's quick, simple, affordable, and delectable. Vegetarian, too!

Yields1 Serving
Prep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 mins
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 10 ½ Tomatoes (large)
 ¼ Onions (large)
 5 ½ Eggs
 ¼ Green capsicum (also called Bell Peppers)
  tsp Salt
  tsp Black pepper
 ½ tbsp Sunflower oil


1

Put the tomatoes in hot water for about 15 minutes (this makes them easier to peel).

2

Core the tomatoes and peel off the skin. Cut each tomato in half, de-seed, chop each half tomato into quarters and place them on the side.

3

Fry the sliced onion in sunflower oil on high heat until translucent (keep stirring the onions so they don’t burn).

4

If you like capsicum, add it now and fry with the onion for another minute (keep stirring).

5

Add the peeled and cut tomatoes, salt and pepper and mix well. Leave them on high heat until water starts being released from the tomatoes (a few minutes). Then cover and let the tomatoes come to a boil. Lower the heat to medium and let simmer for about 10 minutes.

6

Pour the cooked tomato into an oven-safe serving dish.

7

To add the eggs one by one: Make a hole in the cooked tomato, crack an egg, and drop it gently into the hole. Sprinkle some salt and pepper to taste on each egg. Cover the dish with foil paper and place it in the oven until cooked (about 30 minutes).

Ingredients

 10 ½ Tomatoes (large)
 ¼ Onions (large)
 5 ½ Eggs
 ¼ Green capsicum (also called Bell Peppers)
  tsp Salt
  tsp Black pepper
 ½ tbsp Sunflower oil

Directions

1

Put the tomatoes in hot water for about 15 minutes (this makes them easier to peel).

2

Core the tomatoes and peel off the skin. Cut each tomato in half, de-seed, chop each half tomato into quarters and place them on the side.

3

Fry the sliced onion in sunflower oil on high heat until translucent (keep stirring the onions so they don’t burn).

4

If you like capsicum, add it now and fry with the onion for another minute (keep stirring).

5

Add the peeled and cut tomatoes, salt and pepper and mix well. Leave them on high heat until water starts being released from the tomatoes (a few minutes). Then cover and let the tomatoes come to a boil. Lower the heat to medium and let simmer for about 10 minutes.

6

Pour the cooked tomato into an oven-safe serving dish.

7

To add the eggs one by one: Make a hole in the cooked tomato, crack an egg, and drop it gently into the hole. Sprinkle some salt and pepper to taste on each egg. Cover the dish with foil paper and place it in the oven until cooked (about 30 minutes).

Bandora Bil Beid – Tomatoes With Eggs Recipe

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