Cantonese Style Tomato & Eggs

Best served with white rice, remember to cook extra rice!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

(Optional) Prep tomatoes: Boil enough water to cover all tomatoes in a small pot / saucepan. Slice an x on the bottom of the tomatoes and put upsidedown into boiling water and boil for 30 sec. Remove and let tomatoes cool down before removing the skin

Step 2

Cut tomatoes into wedges

Step 3

Prep sauce: mix all sauce ingredients until well combined

Step 4

Whisk eggs and evaparated milk together and add into wok (already heated on medium heat and 1 tablespoon oil added,) once the eggs are just cooked remove from wok

Step 5

Add remaining oil to the wok (increase heat to medium/high heat) and add tomatoes, once water is released from tomatoes (approx 1 min) add sauce and reduce heat to medium.

Step 6

Simmer for 5 min, add the cooked eggs from early and garnish with green onions (optional)