- 2 Tomatoes
- 2 Eggs
- Little Sugar and Salt
- Warm the wok with 3 tablespoons of oil. Slice tomatoes, crack and whip eggs, add a pinch of salt to the egg — make sure egg is not completely whipped smooth i.e. you can still see transparent blobs.
- When oil is hot, pour egg into wok, and rotate wok. Add tomatoes. Stir for around 20 – 40 seconds.