Tomato Fried Egg Omelette

 番茄炒蛋

Comfort dish at its best! My late mother in law cooked this very frequently and this dish reminds me of her!

Ingredients:

3 medium size tomatoes (can add more if you like tomatoes)

4 eggs

1 tsp brown sugar

1 tablespoon tomato ketchup

Corn starch slurry (1 tablespoon corn starch mix with 2 tablespoons water)

Method:

1. Make a few slits on the tomatoes, put in a small pot and bring to a boil. Then off the heat and leave the tomotoes in the pot for 5 minutes or until the tomoto skin peels away. 

2. Drain the tomatoes and keep 2 tablespoons of the water. Cut the tomatoes into thin wedges and remove the seeds.

3. Crack the eggs into a bowl, add a pinch of salt and beat it vigorously using a fork until well combined.

4. Add two tablespoons of oil into wok and swirl to coat the surface of the wok. Add the eggs and tilt the wok to spread the eggs. Let the eggs cook, over medium heat, undisturbed until the eggs start to set around the edges. Once edges start to set, use the wok spatula to move the cooked egg towards the centre of the wok and the raw egg filled the space. Do this continously until the eggs are just cooked. Remove the egg omelette from the wok.

4. Heat up wok again with a tablespoon of oil. Add the tomatoes and stir fry for a minute. Mix in two tablespoons of water (from step 2), 1 teaspoon of brown sugar and a pinch of salt. Stir fry for a few minutes, then slowly add just enough corn starch slurry to thicken the tomato sauce. 

5. Return the egg omelette to the wok and stir to mix with the tomato sauce. Add the tomato ketchup and mix in thoroughly. Transfer the egg omelette to serving plate and garnish with spring onions (optional).

Serve hot!