Egg and tomato

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8 large eggs

1.5 lb / 700g fresh ripe tomatoes

1 tbsp chopped parsley

1 tsp vegetable stock powder

1 tsp salt

1/2 tsp white pepper

1 tbsp soy sauce

1 tsp sugar

3 cloves of garlic, thinly sliced

4 tbsp oil

handful of chopped green / spring onion

(serves 4)

In a large bowl, beat the eggs together with the white pepper, stock powder, soy sauce and fresh parsley.

Heat half the oil in a large lidded wok and fry the egg mixture over medium heat until almost solidifies, stirring as though making scrambled egg. Remove from wok and set aside.

Cut the tomatoes into halves.

Heat the rest of the oil in the wok and gently fry the garlic until just bubbles (do not brown). Add the tomato, salt and sugar, cover and simmer for about ten minutes over medium heat. Mash the tomatoes with a spatula, add the cooked eggs and bring back to boil. Sprinkle the chopped green/spring onion on top and serve with steamed rice.

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