Tomato and Egg Stir-Fry

Ingredients

• 4eggs
• 3tomatoes, cut into wedges
• 2 tbspvegetable oil
• 1 tspsugar
• 2green onions, sliced
• salt

Method

1. Beat the eggs with a pinch of salt.

2. Heat 1 tbsp oil in a wok over medium-high heat. Add the eggs and cook in large soft curds until about three-quarters set, then slide onto a plate.

3. Add the remaining oil and the tomatoes. Cook, pressing a few wedges with the spatula, until they soften and release their juices.

   ⏱ 3 min

4. Season with the sugar and 0.5 tsp salt, adding a splash of water if the pan looks dry.

5. Return the eggs and fold gently just until coated in the sauce. Top with green onions and serve over rice.