Egg tomato

 

Ingredients:

1. 2 tomatoes

2. 5 eggs

3. ½ tsp salt

4. ⅛ tsp pepper

5. 3 tbsp ketchup

6. 2 tsp sugar

7. 50ml water

8. cornflour slurry (1 tsp cornflour mixed with 2 tbsp water)

9. 2 stalks of spring onion

   
   

10. 4 tbsp oil

Steps:

1. Cut the tomatoes in chunks

2. Chop the spring onions

3. Whisk 5 eggs with ½ tsp salt and ⅛ tsp pepper

4. Heat 2 tbsp oil

5. Add half of the chopped spring onions, followed by the tomatoes

6. Stir fry for a minute

7. Add in 3 tbsp ketchup. Give it a good stir

8. Pour in 50ml water and simmer for 30 seconds

9. Thicken it with cornflour slurry

10. Dish out and set aside

11. In a clean non stick pan, heat up 2 tbsp oil on medium heat

12. Pour in the egg mixture

13. Using a spatula, push the cooked egg from the sides to the centre until no visible liquid egg remain.You will achieve a ‘rippled’ scramble egg

14. Pour the cooked tomato mixture and mix it quickly with the scrambled egg

15. Sprinkle the remaining half of the chopped spring onions

16. Serve immediately