Egg and Tomato

1. 1

   Chunk garlic into pieces about half the size of a chocolate chip or smaller, based on taste.

2. 2

   Wash and chunk tomatoes into pieces the size of a D cell battery.

3. 3

   In a wok, heat oil on 9/10 heat until it starts to get smoky.

4. 4

   Add eggs (they will bubble violently) and use a wooden spoon or spatula to pull the cooked egg away from the middle and let the rest of the egg cook.

5. 5

   When the eggs start to brown, add tomatoes and stir lightly.

6. 6

   Add salt to taste.

7. 7

   (I usually add a little salt to the cut tomatoes in a bowl before they go in the wok as well.)

8. 8

   Add garlic and stir.

9. 9

   When the tomatoes have begun to break down but still hold most of their form, remove from heat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.