Tomatoes with Eggs

This homey dish is quick to make and taste wonderfully, best served with steamed rice. To get the best results, try to get brown slab sugar that's available at any Asian grocers. It'll make a big difference.

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 3 to 4 medium tomatoes
• 2 cloves garlic, minced
• 2 eggs, whisked
• 1 Tbsp tomato ketchup
• ¼ piece of slab sugar, or to taste
• ½ cup water
• salt, to taste

Thickening:

• 1 teaspoon light soy sauce
• ½ teaspoon corn flour
• 1 Tbsp water

Method:

1. Cut tomatoes into pieces, rinse and discard the seeds if you don’t like it being too sour.
2. Whisk the eggs, add 2 to 3 teaspoons of water. It depends on how big the eggs are. Adding water into the whisked eggs would make them smoother after frying.
3. Add oil on a highly heated wok, fry whisked eggs. Slightly stir and cook until 70% done, set aside. You need to toss them back to cook again, so don’t cook the eggs too long.
4. Heat 2 tablespoons of cooking oil in wok over medium heat. Sauté minced garlic until aromatic. Add tomatoes, sprinkle with salt to taste and stir well. Put in 1/2 cup of water, ketchup and slab sugar, cook a short while until sugar is dissolved and tomatoes turn tender.
5. Toss in the eggs. When all ingredients heat up again, add thickening and cook to preferred consistency. Pour in a serving bowl, garnish with chopped spring onions. Enjoy !

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