Fried tomato and eggs


  • 3 eggs
  • 2 tomatoes
  • 2 spring onions
  • Salt
  • Sugar
  • Water or stock
  • Corn starch


Roughly chop tomatoes, spring onions.

Lightly whisk eggs in a bowl.

Heat oil in a wok.

Add chopped tomatoes, squash them down a little bit and season with salt and sugar.

Add half a cup of water or stock and the spring onions. Stir fry for a few moments.

Add the corn starch mixture and allow to boil briefly.

Remove the mixture to a bowl and clean the wok with some paper towel.

Return the wok to the head, add a splash more oil and let it heat up.

Add the whisked eggs and stir them around until scrambled and just cooked.

Add the tomato mixture and stir to combine.

Check the seasoning seasoning and then serve in a heated bowl, or directly onto rice.

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