Tomato & Eggs

Ingredients

• 1.5 lb tomato
• 4 egg
• 5 slice ginger
• 1 tbsp cornstarch
• 4 tbsp water
• 2 tbsp oil
• 3 tbsp water
• 0.5 tsp salt
• 0.5 tsp salt
• 2 tbsp brown sugar
• 2 tbsp ketchup

Steps

1. 1

   This step is optional. You can leave the tomatoes unpeeled, peel just a few, or peel all of them.

2. 2

   Cut 5 thin slices of ginger, and then julienne into thin strips.

3. 3

   Crack the eggs into a large bowl. Season it with salt, and then beat vigorously until well combined. Get that air in there!

4. 4

   In a small bowl, mix together cornstarch and water.

5. 5

   Heat the pan on high heat. When it's hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble.

6. 6

   The pan should still be hot, so add a bit more oil, and then add the julienned ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water.

7. 7

   Give it a taste (but be careful, it's hot!) and adjust the seasoning if needed. Scoop or pour it out into a serving dish, and enjoy!