Xinjiang-Style Stir-Fried Tomato and Egg with Flatbread
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Ingredients
- 250 g plain flour
- 5 large eggs
- 4 tomatoes, roughly chopped
- 2 spring onions, finely sliced
- 1 tsp caster sugar
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 482 kcal
- Protein
- 17.6 g
- Carbohydrate
- 52 g
- of which sugars
- 5.1 g
- Fat
- 22.9 g
- of which saturates
- 3.9 g
- Fibre
- 3.3 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with 150ml warm water and a pinch of salt to a soft dough, knead briefly, then rest for 15 minutes.
- 2
Divide the dough into 4, roll out thinly and cook in 2 tablespoons of the vegetable oil in a hot dry frying pan for 2 minutes each side, until golden.
- 3
Beat the eggs with a pinch of salt. Heat half the remaining oil in a wok and scramble the eggs briefly until just set, then lift out.
- 4
Add the remaining oil and stir-fry the tomatoes with the caster sugar for 3 minutes, until they soften into a sauce.
- 5
Return the egg to the wok and toss gently with the tomatoes for 1 minute.
- 6
Scatter with the spring onions and serve with the warm flatbread.
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