Chinese Stir-Fried Tomato and Scrambled Eggs

Ingredients

• Eggs

  4 large

  $0.99

• Tomatoes

  3 medium (350 g)

  $0.77

• Spring onions

  2 stalks

  $0.14

• Vegetable oil

  2 tbsp (30 ml)

  $0.09

• Granulated White Sugar

  1 tsp (5 g)

  $0.01

• Soy sauce

  1 tsp (5 ml)

  $0.02

• Salt

  0.5 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut tomatoes into wedges and beat the eggs thoroughly in a bowl with a pinch of salt.

2. 2

   Heat half the vegetable oil in a wok or pan over medium-high heat until hot.

3. 3

   Pour in the beaten eggs, letting them set gently around the edges, then scramble softly for 1 minute before sliding onto a plate.

4. 4

   Heat the remaining oil in the same pan, then add tomato wedges and sliced scallion whites.

5. 5

   Cook tomatoes for 3 to 4 minutes until they soften into a rich, luscious sauce; season with sugar and soy sauce.

6. 6

   Return soft scrambled eggs into the skillet, gently tossing together with the tomato sauce for 30 seconds, and garnish with green scallions.