Low Sodium Stir-Fried Tomato and Egg

Elevate a classic comfort dish with this Low Sodium Stir-Fried Tomato and Egg recipe—perfect for those seeking a heart-healthy, flavorful meal. Featuring fluffy scrambled eggs, juicy tomatoes, and aromatic garlic stir-fried in a savory low-sodium soy sauce and broth blend, this dish delivers satisfying umami without sacrificing nutritional balance. A quick cornstarch slurry adds a silky texture to the sauce, while a hint of white pepper provides subtle warmth. Ready in just 20 minutes, this simple yet wholesome dish is ideal for busy weeknights and pairs beautifully with steamed rice for a complete, low-sodium meal.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large Eggs
• 2 medium Tomatoes
• 2 cloves Garlic
• 2 stalks Green onion
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon White vinegar
• 2 tablespoons Unsalted chicken or vegetable broth
• 2 tablespoons Neutral cooking oil (e.g., canola or avocado oil)
• 1 teaspoon Cornstarch
• 1 tablespoon Water
• 0.25 teaspoon Ground white pepper (optional)

Directions

Step 1

Crack the eggs into a medium bowl and whisk thoroughly until well combined. Set aside.

Step 2

Cut the tomatoes into thick slices (about 1/2 inch). Mince the garlic. Thinly slice the green onions, separating the white parts from the green parts.

Step 3

In a small bowl, combine the low-sodium soy sauce, white vinegar, and unsalted broth. In a separate tiny bowl, mix the cornstarch and water to create a slurry. Set both aside.

Step 4

Heat 1 tablespoon of the neutral cooking oil in a non-stick skillet over medium heat. Pour in the whisked eggs and cook gently, stirring constantly, until softly scrambled and slightly set. Remove the eggs from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of oil to the skillet over medium-high heat. Add the minced garlic and the white parts of the green onion and stir-fry until fragrant, about 30 seconds.

Step 6

Add the sliced tomatoes to the skillet and stir-fry for 2-3 minutes until they soften and release their juices.

Step 7

Pour the soy sauce, vinegar, and broth mixture over the tomatoes. Stir to combine and bring to a simmer. If you'd like a thicker sauce, stir in the cornstarch slurry and let it cook for 30 seconds until the sauce thickens.

Step 8

Add the scrambled eggs back into the skillet. Gently toss to combine with the tomatoes, being careful not to break the eggs too much.

Step 9

Season with a pinch of white pepper, if desired, and sprinkle the green parts of the green onion on top before serving.

Step 10

Serve immediately with steamed rice or enjoy on its own.

Nutrition Facts

Serving size	(577.9g)

Amount per serving	% Daily Value*
Calories	619.8

Total Fat 47.9g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 744mg	0%
Sodium 805.5mg	0%
Total Carbohydrate 19.2g	0%
Dietary Fiber 4.1g	0%
Total Sugars 8.0g
Protein 30.3g	0%

Vitamin D 164IU	0%
Calcium 174.0mg	0%
Iron 5.2mg	0%
Potassium 956.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 19.3%

Carbs: 12.2%