番茄炒蛋Tomato and Egg Stir-fry

Prep 8 min·Cook 8 min

1. 1You're here
   Step 1.

   Cut the tomatoes into wedges. Beat the eggs with a pinch of the salt until smooth.

   3 pieces Ripe tomatoes4 pieces Eggs¾ tsp Salt

   Mum's tip媽媽小貼士

   For a smoother sauce, score the tomatoes, dip in boiling water for 30 seconds and peel.
2. 2
   Step 2.

   Heat 2 tbsp oil in the wok over medium-high heat. Pour in the eggs, let the edges set, then push gently until just two-thirds set. Remove to a plate.

   3 tbsp Cooking oil4 pieces Eggs

   Stir-fry

   Mum's tip媽媽小貼士

   The eggs finish cooking in the sauce; take them out while still runny.
3. 3
   Step 3.

   Add the remaining oil and stir-fry the tomatoes for 2 minutes, pressing them so they soften and release juice.

   3 tbsp Cooking oil3 pieces Ripe tomatoes

   2 minStir-fry
4. 4
   Step 4.

   Add the water, sugar, ketchup and the rest of the salt; simmer for 2 minutes until saucy.

   60 ml Water2 tsp Sugar1 tbsp Ketchup¾ tsp Salt3 pieces Ripe tomatoes

   2 min
5. 5
   Step 5.

   If you like a thicker sauce, stir in the cornflour mixed with 1 tbsp water.

   1 tsp Cornflour

6. 6
   Step 6.

   Return the eggs, fold through gently for 30 seconds, scatter with spring onion and serve.

   4 pieces Eggs1 stalk Spring onion, chopped

   Stir-fry