Tomato & Eggs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut each tomato in half and remove the hard bit at the stem. Cut each half further into 4 wedges.

Step 2

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

Step 3

Crack the eggs (4 ) into a large bowl. Season it with salt (0.50 tsp), and then beat vigorously until well combined.

Step 4

In a small bowl, mix together cornstarch (1 tbsp) and water (4 tbsp)

Step 5

Heat the pan on high heat. Add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around to scramble. When the eggs are about 80% cooked through, transfer them to a temporary plate or bowl.

Step 6

The pan should still be hot, so add a bit more oil. Add the julienned ginger, then the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp). Season with salt (0.50 tsp) and brown sugar (2 tbsp). Keep the tomatoes cooking for about 2.5 minutes. Give your cornstarch slurry a quick mix if it's settled, and then slowly pour it into the pan, mixing as you go. Depending on how thick you like the sauce, you may not need all of the slurry.

Step 7

Add the eggs back into the pan. Stir it in and let cook for 50 seconds, then turn off the heat. Add the ketchup (2 tbsp) and mix it in.

Step 8

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!

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