Chinese tomato and eggs

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 500 g tomatoes
• 4 eggs and 1 spring onion
• 3/4 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp sesame oil
• 1 tsp Shaoxing wine
• 3 tbsp oil
• 2 tsp sugar
• 60–120 ml water

Step-by-step method

1. Cut tomatoes into wedges and chop spring onion.
2. Beat eggs with 1/4 tsp salt, pepper, sesame oil and wine.
3. Heat 2 tbsp oil; scramble eggs until set and remove.
4. Fry tomatoes and spring onion in remaining oil; add sugar, remaining salt and 60 ml water.
5. Return eggs, cover for 1–2 minutes, then uncover to reduce sauce; add water if needed.