Tomato and eggs (番茄炒蛋)

Ingredients

Method

1. To peel (optional), score the tomatoes, cover them with boiling water for 2 minutes, then slip off the skins.
2. Halve the tomatoes, cut out the hard core, and cut each half into 4 wedges.
3. Beat the eggs with the salt until frothy. Mix the slurry.
4. Heat the pan on high, add the oil, and gently scramble the eggs until about 80% set, around 35 seconds. Set aside.
5. Add a little more oil and the ginger, then the tomatoes. Stir-fry 30 seconds.
6. Add the seasoning and cook about 2½ minutes, covering the pan if it won't hold a boil.
7. Stir the slurry and pour it in slowly, only until the sauce is as thick as you like.
8. Return the eggs and stir about 50 seconds.
9. Off the heat, stir in the ketchup. Taste and serve.