Tomato and egg is a Chinese home cooking staple and my favourite growing up. It's not glamorous, but it's really good!

Ingredients

• 2 ripe tomatoes
• 4 eggs
• 0.5 onion
• 1 chili -- This recipe usually doesn't include chili, but I like it.
• chopped green onions
• soy sauce
• ketchup
• salt
• pepper
• cooking oil

Method

• Cut the belly button out of the tomatoes. Then cut them into 8 "cubes" (quarter them vertically, then cut each quarter in half horizontally). Try not to lose any of the tomato juice.
• Slice the onion into 3 mm slices.
• Slice the chili into small rounds.
• Beat the eggs and add a pinch of salt, a few cracks of pepper and 2 tsp cooking oil. The cooking oil makes the eggs fluffy, as I've mentioned in my egg sandwich post.

• Put some cooking oil and a wok and turn heat to high. We want the eggs to cook quickly and bubble.
• When the wok is very hot, pour the eggs in. Don't scramble them, but fold them, trying to keep as much intact as possible.

• When the eggs are 90% done, put them on a serving plate.

• Add more oil to the wok and fry the chili and onions until the onions are soft.

• Add the tomatoes including any juice that spilled on the cutting board.
• As the tomatoes start "melting", turn the heat down to medium. We don't want all the juice to evaporate.
• Add 2 splashes of soy sauce.

• When the tomatoes are very soft, add 2 squirts of ketchup.
• Turn the heat down to medium-low and toss until everything is evenly mixed. The sauce will get very thick at this point, so be careful not to burn it.

• Pour the tomatoes on top of the egg.
• Top with some chopped green onions.

I love ketchup on my eggs, and this is like having "super ketchup" on eggs!

Sik fan ah!