Stir Fry Tomato and Egg TacosPRINT RECIPE
- 4 large eggs
- 1 teaspoon rice vinegar
- ¼ teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 medium tomatoes, sliced into wedges
- ½ teaspoon sugar
- 2 scallions, sliced into 1 inch pieces
- 4 Azteca flour tortillas
Add eggs in a bowl and season with vinegar, salt, and sesame oil; beat lightly to combine.
Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat.
Add eggs and scramble until just set; scoop onto a plate and set aside.
Sprinkle the tomatoes with the sugar; along with scallions add to the hot wok and stir-fry until the tomatoes have softened approximately 2 to 3 minutes.
Return the eggs to the pan and toss well. Taste and add salt as needed.
Warm the Azteca® tortillas according to the package directions.
Fill with egg mixture and serve warm.