Tomato Eggs

Tomato Eggs
2 tomatoes – cut them into wedges
1 tbsp sugar – sprinkle on the tomatoes
4 eggs beaten with a little salt and white pepper
1 teaspoon sesame oil
1 tbsp tomato ketchup
1. Heat and oil the wok
2. Fry the tomatoes with sugar, sesame oil and tomato ketchup until it’s soft.
3. Put them on a small plate.
At this point, I’ll rinse my wok. There’s no need to wash it with soap
4. Heat and oil the wok again.
5. Pour the beaten eggs (with a pinch of salt and a dash of pepper) into the wok
6. Stir the eggs occasionally
7. Just when the egg is about 80% cooked, add the tomatoes and mix with the eggs and then serve.
a) Don’t cook too long or your egg will harden and not be soft and fluffy anymore. Others add cornflour to the beaten eggs to make it fluffy but if you don’t have cornflour, it doesn’t matter either.
b) Make sure the egg is cooked adequately otherwise your dish might end up with watery runny eggs.


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