Tomato and egg stir fry

Score a small cross in each tomato with a sharp knife.

Put the tomatoes in boiling water for 20 seconds, until part of the skin comes away, then into an ice bath, and peel. The peeling can be skipped.

Cut the tomatoes into chunks. Crack the eggs and beat them.

Heat the wok on maximum for 10 to 15 seconds. Add about 3 tablespoons of oil and heat until it smokes.

Add the egg. After 30 seconds, when fluffy, break it into small pieces, take it out and set aside.

Add the tomatoes with the sugar and salt. Turn the heat to medium, cover and cook to the texture wanted, from firm to saucy, with juice released but the tomato pieces holding their shape.

Return the egg and stir until well combined. Add spring onion at the end. Serve with white rice.