Ingredients

Method

In a bowl, beat the eggs with 0.5 tsp of salt.

Heat the vegetable oil in a large wok or frying pan over medium-high heat. Pour the beaten eggs into the pan and cook, stirring constantly, until they are just set but still slightly runny. Remove the eggs from the pan and set them aside.

3. In the same pan, add the tomato wedges and cook for 2-3 minutes, or until they start to soften.

Stir in the ketchup, soy sauce, sugar, and remaining 0.5 tsp of salt. Cook for another 1-2 minutes, until the tomatoes are tender and the sauce is slightly thickened.

Add the cooked eggs back into the pan and gently mix them with the tomatoes and sauce.

Cook for an additional 1-2 minutes to allow the flavors to meld together.

Remove the pan from the heat and stir in the chopped green onions.

Serve the Tomato and Egg Stir Fry hot with steamed rice as a comforting and simple meal.