House recipe
🍅 Tomato and egg stir-fry
Fluffy eggs folded through tomatoes cooked down into a sweet, savoury sauce.
Allergens. Contains: Eggs. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 eggs
- 4 tomatoes, ripe, cut into wedges
- 2 spring onion, sliced
- 2 tsp sugar
- Salt, to taste
- 3 tbsp sunflower oil, divided
- 200 g jasmine rice
Method
- Cook the rice. Beat the eggs with a pinch of salt.
- Heat 2 tbsp oil in a wok until very hot, pour in the eggs and stir gently until just set in large soft curds. Tip them onto a plate.
- Add the remaining oil and the white part of the spring onion, then the tomatoes. Fry over high heat for 2 minutes until they start to collapse.
- Add the sugar, a good pinch of salt and a splash of water and cook for another 2 to 3 minutes into a loose sauce.
- Return the eggs, fold them through briefly, scatter over the spring onion greens and serve on the rice.