Chinese Tomato and Eggs

This Asian tomato and egg recipe, is simple, quick and very delicious. It goes great with rice, and comes together in 10 minutes.

Ingredients:
 
·      4 large tomatoes
·      4 eggs
·      5 tbsp cooking oil
·      1 small bunch of spring onions
·      1 garlic clove
·      1 tsp salt
·      1 tbsp soy sauce
·      ½ tbsp sugar
 
Some recipes recommend peeling the tomatoes before cooking, if so do the following… Start by boiling the tomatoes. Cut a cross on the bottom of each tomato, submerge in a pan of boiling water for 30 seconds, then take out and immediately place in ice-water. Once the tomatoes are completely cooled, peel off the skin. However, I never bother with this stage and just cook them with the skin, which still tastes great.

Method:

Some recipes recommend peeling the tomatoes before cooking, if so do the following… Start by boiling the tomatoes. Cut a cross on the bottom of each tomato, submerge in a pan of boiling water for 30 seconds, then take out and immediately place in ice-water. Once the tomatoes are completely cooled, peel off the skin. However, I never bother with this stage and just cook them with the skin, which still tastes great.

1.    Cut tomatoes into small half wedges
2.    Mince garlic clove, chop up onions, separating green and white parts.
3.    Crack 4-5 eggs into a bowl, add ½ tsp of salt and whisk.
4.    Add 2 tbsps of cooking oil to a wok, and heat up for about a minute.
5.    Add the eggs to wok and stir fry for 30 seconds. Take the eggs out immediately.
6.    While wok is still hot, add 2 more tbsps. Oil and stir fry garlic and white onion for 10 seconds.
7.    Add tomato chunks and mix well.
8.    Add in soy sauce and sugar (plus veg stock if you want extra liquid). Boil for 1 minute.
9.    Add in scrambled eggs and stir fry for another 30 seconds.
10. Serve with green onion garnish and rice.