Fried Tomato And Eggs

• The Eggs
• 2 organic large eggs, beat well
• 1/4 cup good peanut oil, or vegetable oil
• The Rest
• 1 large ripe tomatoes (or 2 medium), blanched in boiling water, skin removed and cut into quarters
• 1/2 teaspoon raw cane sugar
• 1/4 teaspoon sea salt
• 1 inch ginger, grated
• 1 spring onion, sliced
• 2 tablespoons homemade tomato sauce/juice

1. Heat wok with peanut oil until hot enough to fry, about 2-3 minutes; slide the eggs into the oil (eggs should be fried around the edges, and puff up slight) and swirl the eggs to separate and semi-cook it, about 10 seconds; remove from oil and set aside.
2. Reserve about 1 tbsp of oil in wok, and stir-fry in the ginger until fragrant, about 30 seconds; add the riped tomato pieces and sugar, cook until the juice from the tomato and sugar start to come together, about 1 minute. If there isn't much juice: turn down the fire a bit, and/or add 2 tbsp of tomato sauce, or even stock/water.
3. Ease the eggs in, and gently stir-fry until mixed well, but not over cooked it; sprinkle in sea salt and green onion. Adjust sugar+salt as needed.
4. Serve with rice separately, or mix in cooked chinese noodles as a noodle dish.

eggs, eggs, peanut oil, tomatoes, cane sugar, salt, ginger, spring onion, tomato sauce

Taken from food52.com/recipes/16254-fried-tomato-and-eggs (may not work)