Egg and Tomato

• 23 heads Garlic
• 5 whole (Medium Size) Ripe Tomatoes
• 3/4 cups Oil
• 6 whole Eggs - Beaten To Uniform Colour
• 2 teaspoons Salt, More Or Less To Taste

1. Chunk garlic into pieces about half the size of a chocolate chip or smaller, based on taste.
2. Wash and chunk tomatoes into pieces the size of a D cell battery.
3. In a wok, heat oil on 9/10 heat until it starts to get smoky.
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. When the eggs start to brown, add tomatoes and stir lightly.
6. Add salt to taste.
7. (I usually add a little salt to the cut tomatoes in a bowl before they go in the wok as well.)
8. Add garlic and stir.
9. When the tomatoes have begun to break down but still hold most of their form, remove from heat and serve.

garlic, tomatoes, oil, eggs, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/egg-and-tomato-2/ (may not work)