Stir Fry Eggs and Tomato   蕃 茄 炒 蛋

This is a popular Chinese home dish. One I make very often as tomatoes are rich in antioxidants in another words it does good things to my skin! This dish may sound simple but the secret is to cook the tomatoes quickly and at a high heat, so you still retain the firm texture of the tomatoes against the softness of the eggs without the tomatoes turning mushy.

Breakfast and a satisfying lunch sorted for the weekends!

Serves: 4
Prep Time: 5 minutes
Cooking Time: 1 min 20 sec

Ingredients
5 large free range eggs
2 tomatoes
1 sprig spring onion
1 tablespoon groundnut cooking oil
2 dashes white pepper powder
1 teaspoon oyster sauce
1 teaspoon sesame oil
Pinch of salt

Method
• In a bowl, beat the eggs until it forms a smooth consistency. Mix in oyster sauce, pepper and sesame oil, set aside. Cut tomatoes into wedges, set aside. Wash, chop spring onions and set aside.

• Heat a wok on high heat, swirl a tablespoon of oil into the wok. Once smoking hot, add the beaten eggs and swirl round the wok. Quickly break it with fish slice and stir fry for 30 seconds. Remove onto a plate, set aside.

• Add the remaining tablespoon of oil into the wok, add tomatoes and stir fry for 30 seconds. Add spring onions and transfer the eggs back into the wok and cook for 20 seconds. Add salt and serve.

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