Scrambled Eggs with Tomatoes
EASY 15 MINUTES
• 4 eggs
• 2 large tomatoes (sliced)
• ½ onion (sliced)
• ¼ tsp salt
• Some ground pepper
• ½ tsp cornstarch in 1 tbsp water (cornstarch water)
• 3 tbsp tomato ketchup
• 1 tsp sugar
• ¼ tsp chicken powder (optional)
• Some green onion
• ¼ cup water
• 1 tsp tomato paste
TIP
Add in cornstarch water to thicken the sauce if needed. (1 tsp cornstarch in 1 tbsp water)
1 Add in salt, ground pepper and cornstarch water into eggs, whisk well.
2 Heat wok, add 1 tbsp oil, use medium heat to cook eggs. Take it out when it's 70% cooked.
3 Heat wok, add 2 tbsp oil, stir fry onion until it turns golden brown. Add in 1 tsp tomato paste, stir fry using medium low heat.
4 Cook for a while then add in tomatoes. Add in sugar, salt, tomato ketchup and water. Cover with a lid. Cook for 1 minute, remove the lid, add in scrambled eggs, mix well. Add in chicken powder and green onion. Mix well.
5 Dish up. Serve hot.