Tomato Egg Stir-Fry

INGREDIENTS

• 4 Egg
• 300g Tomato
• 2 tbsp Cooking Oil
• 0.5 tsp Salt
• 1 tsp Sugar
• 2 Spring Onion

STEPS

1. 1

   Cut 300g of tomato into wedges. Trim and slice 2 spring onions (separate the white and green parts). Crack 4 eggs into a bowl, add a small pinch of the listed salt, and beat until smooth.

2. 2

   Heat a wok or large skillet over medium-high heat for 1 minute. Add 2 tbsp of cooking oil and swirl to coat. Pour in the beaten eggs and stir gently for 30 to 45 seconds, until softly set but still glossy. Transfer the eggs to a plate.

   ⏱ 1 min

3. 3

   Return the wok to medium-high heat. Add the tomato wedges and sliced spring onion whites. Stir-fry for 3 to 4 minutes, until the tomatoes soften and release their juices.

   ⏱ 3 min

4. 4

   Add 1 tsp of sugar and the remaining 0.5 tsp of salt. Stir for 30 seconds, then return the soft eggs to the wok and toss gently for 1 minute, keeping visible curds intact.

   ⏱ 2 min

5. 5

   Turn off the heat, scatter over the sliced spring onion greens, and serve immediately. The finished tomatoes should be tender and juicy, and the eggs softly set rather than dry.