Tomato and Egg Stir Fry
Soft, fluffy egg folded into sweet and tangy tomatoes that collapse into a sauce. A fifteen minute supper over a bowl of rice.
Ingredients
- Eggs4 pc
- Ripe tomatoes4 pc
- Spring onions2 pc
- Sugar2 tsp
- Light soy sauce1 tsp
- Vegetable oil2 tbsp
Method
- 01
Beat the eggs with a pinch of salt, cut the tomatoes into wedges and slice the spring onions, keeping whites and greens apart.
- 02
Heat 1 1/2 tbsp oil in a wok over medium-high heat, pour in the eggs, let them set for 20 seconds, then push them around gently for about 1 minute into large soft curds that are still slightly wet. Tip them out.
- 03
Add the remaining oil, then the tomatoes and spring onion whites, and stir-fry for 3 minutes until the tomatoes slump and release their juice, adding 2 tbsp water if it looks dry.
- 04
Stir in the sugar and soy sauce and simmer for 1 minute, then return the eggs and fold for 30 seconds. Scatter with the spring onion greens and serve over rice.
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