Ingredients
Ingredients:
- 400g whole peeled or chopped tomatoes
- 2 golden yolk eggs
- 1 small bunch Chinese chives/regular chives, chopped
- 2 spring onions, sliced
- 1 garlic clove, minced
- 1 tbsp oil
- 1 tsp dark soy sauce
- 1 tsp sugar
- Salt and white pepper, to taste
- 1 tsp sesame oil
For the cucumber side salad:
- 1 cucumber, chopped
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Pinch of salt
- Pinch of chilli flakes
Directions
Step 1
Crack the eggs into a bowl and whisk well with a pinch of salt.
Step 2
Heat half the oil in a frying pan or wok and gently scramble the eggs until just set but still soft. Remove and set aside.
Step 3
Add the remaining oil to the pan, then cook the garlic and sliced spring onions for 1 minute.
Step 4
Add the tin of tomatoes and break them up with a spatula to create the base of the sauce.
Step 5
Stir in the dark soy sauce, sugar, salt, and white pepper, then simmer for 5–7 minutes until slightly thickened.
Step 6
Return the eggs to the pan and gently fold through the tomato sauce.
Step 7
Stir through the Chinese chives and sesame oil just before serving.
