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Stir fry tomato and egg tacos

Cook 10 min. | Servings 2

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Stir fry tomato and egg tacos


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


  1. Add eggs in a bowl and season with vinegar, salt, and sesame oil; beat lightly to combine.
  2. Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat.
  3. Add eggs and scramble until just set; scoop onto a plate and set aside.
  4. 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.
  5. Return the eggs to the pan and toss well.
  6. Taste and add salt as needed.
  7. Warm the Azteca® tortillas according to the package directions.
  8. Fill with egg mixture and serve warm.

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