How to Make Fried Egg with Spinach and Tomato (Traditional & Healthy Version)
Fried Egg with Spinach and Tomato is a vibrant Malaysian lunch dish that brings together the multicultural essence of Malaysia’s cuisine. Drawing from simple, wholesome ingredients, this vegetarian recipe is inspired by the everyday meals enjoyed in Malaysian households—where local sayur bayam (spinach) and tomato are often used to create nutritious and satisfying dishes. The addition of telur goreng (fried egg) gives the dish a protein boost and comforting flavor, making it a beloved staple for busy families and health-conscious eaters alike. Malaysian cuisine celebrates the harmony of flavors and textures, and this dish is no exception. With its colorful presentation, aromatic hints from bawang putih (garlic) and bawang merah (shallots), and the natural sweetness of fresh tomatoes, this meal is both comforting and nourishing. Perfect for a quick lunch, Fried Egg with Spinach and Tomato is easy to prepare, low in calories, and highlights the use of local produce, making it an excellent choice for anyone seeking authentic Malaysian vegetarian options.
Ingredients
- 2 large Eggs (telur)
- 3 cups Spinach (sayur bayam, washed and chopped)
- 1 large Tomato (diced)
- 1 Shallot (bawang merah, sliced thinly)
- 2 cloves Garlic (bawang putih, minced)
- 1 tablespoon Cooking oil (use canola or minyak masak)
- 1 stalk Lemongrass (serai, bruised (optional for aroma))
- 1/4 teaspoon Salt
- 1/8 teaspoon White pepper (lada putih)
- 1 small Chilli (cili merah, sliced (optional for mild heat))
Step-by-step instructions
Step 1 · Prepare all vegetables: wash spinach thoroughly and chop coarsely
Prepare all vegetables: wash spinach thoroughly and chop coarsely; dice tomato; slice shallot, mince garlic, and slice chilli if using.
Step 2 · Heat 1/2 tablespoon of oil in a non-stick pan over medium heat
Heat 1/2 tablespoon of oil in a non-stick pan over medium heat. Add shallot and garlic, sauté until fragrant and golden.
Step 3 · Add the bruised lemongrass (if using) and sliced chilli
Add the bruised lemongrass (if using) and sliced chilli. Stir for 1 minute to release aroma.
Step 4 · Add chopped spinach and diced tomato to the pan
Add chopped spinach and diced tomato to the pan. Stir-fry until spinach wilts and tomato softens, about 3-4 minutes.
Step 5 · Season with salt and white pepper
Season with salt and white pepper. Stir well and transfer vegetables to a plate.
Step 6 · Add remaining oil to the pan
Add remaining oil to the pan. Crack eggs in, fry sunny side up or over easy until whites are set but yolks remain runny.
Step 7 · Top the sautéed spinach and tomato with fried eggs
Top the sautéed spinach and tomato with fried eggs. Serve immediately as a wholesome Malaysian lunch.
Why this recipe is healthy
This Fried Egg with Spinach and Tomato recipe uses minimal oil, plenty of fresh vegetables, and lean protein from eggs, making it nutrient-dense and satisfying. Its high fiber content aids digestion and helps maintain stable blood sugar levels—perfect for anyone aiming for a healthy Malaysian lunch without sacrificing flavor.
A note on tradition
Fried Egg with Spinach and Tomato reflects Malaysia’s multicultural culinary heritage, where quick, healthy stir-fry dishes are enjoyed across Malay, Chinese, and Indian homes. Spinach (sayur bayam) is a common leafy green in local markets, and eggs are a staple protein in many Malaysian meals. This dish is typically eaten for lunch, especially when time is short, and pairs well with nasi (rice) or just on its own for a light meal.