1-1.5 lb tomato, cut into 8 pieces each
4 egg
5 thin slices ginger, chopped into thin matchsticks
2 tbsp oil
3 tbsp water
Sauce
0.50 tsp salt
2 tbsp brown sugar
2 tbsp ketchup
1 tbsp cornstarch (for slurry)
4 tbsp water (for slurry)
Heat the pan on high heat. When it’s hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble. When the eggs are about 80% cooked through, which will take about 35 seconds, transfer them to a plate or bowl. The bowl where you beat them originally will work great!
The pan should still be hot, so add a bit more oil, and then add the matchstick ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp).
Season with salt (0.50 tsp) and brown sugar (2 tbsp). Keep the tomatoes cooking at a boil for about 2.5 minutes. Add ketchup (2 Tbsp) and stir.
Slowly pour in cornstarch slurry into the pan, mixing as you go. When sauce thickens, add the eggs back into the pan. Stir it in and let cook quickly, then turn off the heat.