Tomato and Egg Stir-Fry

Ingredients

• 1 1/8 lbtomatoes, ripe, cut into wedges
• 5eggs, beaten with a pinch of salt
• 3 tbspvegetable oil
• 2 tspsugar
• 1/2 tspsea salt
• 2scallions, thinly sliced

Method

1. 1

   Heat 2 tablespoons of the oil in a wok or wide skillet over a high heat until it shimmers. Pour in the beaten eggs, let them puff at the edges for a few seconds, then push them through the pan in large folds. Tip them onto a plate while they are still visibly soft and a little wet.

2. 2

   Add the last tablespoon of oil to the same pan and tip in the tomato wedges with the salt. Cook over a medium-high heat for 4 to 5 minutes, pressing them gently, until the skins loosen and they slump into a loose, jammy sauce.

3. 3

   Stir in the sugar and taste. It should read as savory and round, with the sharp edge gone. Add a little more sugar or salt until it does.

4. 4

   Return the eggs to the pan and fold them through the tomatoes for about 30 seconds, just long enough to warm through and let the sauce cling to them. Scatter with scallions and serve straight away, with rice if you want dinner rather than lunch.