Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 3 ripe tomatoes, diced
  • 3 spring onions, thinly sliced, white and green parts reserved separately, plus extra thinly sliced green parts to serve
  • 1 tbsp finely grated ginger
  • 1 tbsp each soy sauce and brown rice vinegar
  • 6 eggs
  • 1 tsp sesame oil
  • To serve: cherry tomatoes, chopped coriander, roasted sesame seeds

Instruction

  • Heat half the vegetable oil in a non-stick frying pan over medium-high heat, add tomato, green parts of spring onion and ginger, and simmer until tomatoes break down (1-2 minutes). Add soy sauce and vinegar and simmer until liquid is reduced by half (1-2 minutes). Transfer to a bowl and wipe out pan with paper towels.
  • Whisk eggs, white parts of spring onion and sesame oil in a bowl to combine and season to taste. Heat remaining vegetable oil in a frying pan over medium-heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (1-2 minutes; don’t break up egg too much). Remove from heat, carefully stir in tomato mixture and serve hot scattered with spring onion, cherry tomatoes, coriander and sesame seeds.