Sweet and Delicious Scrambled

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Eggs		3
Tomatoes (medium)		4
Onion		1/4
Salt & pepper		a pinch each
Cornflour in water		1 tsp
Tomato puree		1 tsp
Tomato ketchup		3 tbsp
Sugar		2 tsp
Chicken stock powder		1/2 tsp
Water		150ml
Spring onion		1/2

Method

Prep

5min

Cook

5min

Add the salt & pepper and the cornflour in a bit of water to the eggs and mix well.

Put 1 tbsp oil in a frying pan and heat it before adding the eggs from Step 1. Cook it about 70% then remove to a plate.

Add 1 tbsp more oil to the same frying pan and fry the sliced onion until brown. Add the tomato puree and stir fry for 1 minute before adding the chopped tomatoes.

Add the ketchup, sugar, oyster sauce, chicken stock powder and water and put the lid on to steam for 1 minute on medium heat. Remove the lid and return the eggs from Step 2 and lightly stir.

Reduce the moisture to half then turn off the heat and add the finely chopped spring onion. Mix and serve on a plate and enjoy.

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