Chinese Tomatoes and Eggs Recipe

Tomatoes and Eggs 

Serves 2


10 oz. tomatoes

3 eggs

2 tsps rice wine

Pinch of salt

2 tbsps oil

2 tbsps good stock


1. Skin the tomatoes and cut crossways into thick slices.

2. Beat the eggs with the rice wine and salt.

3. Heat a wok with the oil and fry the tomato slices for 1-2 minute over a moderate heat.

4. Add a little salt, then the beaten eggs.

5. Stir fry for 1 minute, as for scrambled eggs, the pour in the stock and cook for a further minute. 

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