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Tomato and Egg Stir-Fry

Servings
Ingredient Amount
Tomato (cut into wedges) 2 medium
Eggs 3
Sugar 1 tsp
Salt to taste
Light Soy Sauce ½ tbsp
Spring Onion (separate white and green parts) 2 stalks
Cooking Oil 3 tbsp

Method

Cook the eggs

Beat the eggs with a pinch of salt. Heat 2 tbsp oil in a wok over high heat, pour in the eggs, and as the base sets, push into large soft curds. Remove while still slightly underdone — don't overcook here.

Cook the tomatoes

Add 1 tbsp oil to the same wok, fry the white parts of the spring onion until fragrant, then add the tomato wedges. Add sugar and salt, and stir-fry over high heat until the tomatoes soften and release their juices.

Combine

Return the eggs to the wok, add the soy sauce, toss together, scatter the green parts of the spring onion, and serve.

Key Tips

  • Keep the eggs soft: pull them out while underdone, return only at the end — otherwise they'll turn rubbery
  • Get the tomatoes juicy: high heat and sugar help draw out the liquid, which is the best part of the dish
  • Sugar is essential: it balances the acidity of the tomatoes and brings out their flavour, not to make it sweet
  • A generous amount of oil keeps the eggs silky

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