Egg and tomato is a super simple classic Chinese dish. Amazingly I’d never had it or even knew it was a thing until I spent a year studying in China and it was a stalwart of the university canteen. So simple yet so delicious and a great side as part of a larger meal.

Serves 2

Time: 10 minutes

Ingredients

• 2 tomatoes

• 3 large eggs

• 1 spring onion

• Pinch of sugar

• Salt and white pepper

• 1 tbsp vegetable oil

Instructions

1. Beat the eggs in a bowl.

2. Cut the tomatoes in to about 1cm wedges. Cut out the core at the top.

3. Heat about half a tablespoon of oil in a frying pan on medium heat. Pour in the egg.

4. When the egg starts to set, push it around the pan a bit so the liquid parts can start to fill the gaps and cook. You should be aiming for the egg to just set but not colour. Pour the eggs back in to the bowl.

5. Add a little more oil to the pan then add the tomatoes. Season with a pinch of salt, white pepper and a small pinch of sugar.   Mix then cover the pan with a lid and let the tomatoes soften for about 5 minutes.

6. The tomatoes should have released their juices and be quite soft. Pour the eggs on top of the tomatoes and gently mix to break up the eggs. You should see the eggs start to soak up the tomato juices. You just want to mix the egg and tomatoes but not cook for too long else you will find the eggs overcook and water will start separating out. Add a little extra salt to taste if needed then serve with rice topped with the spring onions.