Chinese Tomato Scrambled Eggs

As a child I did not like scrambled eggs until one day a friend showed me how delicious they could be with a good squirt of tomato ketchup stirred through. I enjoyed my eggs like this for a few years until i grew out of the need for everything to have a sugar kick for it to be worth eating.

Many years later on a 48 hour train journey to Tibet from Chengdu in China my enjoyment of the incredible views was interrupted by a flash back to munching down those ketchup covered eggs.

While savouring the ever more incredible scenery, we were getting rather tired of scrabble and the snacks we had brought with us so we ventured through a couple of carriages to try out the on board restaurant. It was around brunch time so Rachel ordered the tomato eggs. When they arrived, a bowl of scrambled eggs with chopped tomatoes and lovely Asian juices we tucked in, rather awkwardly with chop sticks, and there was that taste again. This time though there was SO much more, the ginger, chili and soy sauce adding an intense Asian zing but there was still the added sweetness that defined my ketchup eggs.

These are great for an alternative breakfast, light meal or as a side dish as part of a Chinese feast.
 

Ingredients, for 2 servings -

5 large free range eggs
Tsp of dried chili flakes (optional)

Sunflower or other flavourless oil

2-3 spring onions, chopped, reserve the chopped green leaves, from the upper third
1 inch piece of ginger, peeled and grated
Approx 8 cherry tomatoes, quartered (or two medium tomatoes, chopped)
Tsp sugar
Tsp soy sauce

Sliced red chili for serving, along with the green part of spring onions, above.

• Beat the eggs with some chili flakes, if using, and add a little salt.
• Heat a tbsp of the oil in a wok until hot, add the eggs and scramble until nearly done, remove to a plate.
• Clean the wok, add 2 tbsp of oil and heat until hot.
• Add the spring onion, tomatoes, ginger and sugar, stir fry for a few minutes until fragrant and tomatoes are softening.
• Add the splash of soy sauce and continue to toss together for another minute.
• Add back in the eggs and toss to combine, cooking for another minute to finish the eggs off.
• Serve immediately (over some stir fried pak choi perhaps) with a sprinkling of chili slices and the reserved, chopped green part of the spring onions.