Recipe: faan ke ju daan (tomato cooked with egg)

This one's a Mrs Cheng classic.  I've loved it from a young age and still do!  Its simplicity is part of its charm - perfect for when the fridge is looking a bit sparse.  Much like spag bol in the West, every mum will have a different recipe for faan ke ju daan - here's my mum's.

INGREDIENTS

3 tsp oil

3 eggs, beaten

4 medium-sized tomatoes, chopped into eighths

1 tsp salt

1 tsp sugar

2 tbsp tomato sauce

1 tbsp oyster sauce

1 spring onion, chopped

WHAT TO DO

1.  Heat 1 teaspoon of oil in a wok or non-stick pan.  

2.  Pour beaten eggs in (it should sizzle slightly) and cook for 2 minutes or until the bottom cooks.

3.  Flip the eggy disk and cook for 1 minute (it should be slightly oozy).  Set aside and roughly chop.

4.  Get the pan nice and hot and saute the tomatoes with the sugar and salt in a tablespoon of oil for 2 minutes until they break down and release their liquid.

5.  Add the tomato sauce and oyster sauce and stir.  Taste and adjust seasoning (it will depend on how sweet your tomatoes are)

6.  Return the egg to the party and stir. 

7.  The eggs will slurp up some of the sauce, so add a tablespoon or twoof water and stir to achieve a gravy-like consistency. 

8.  Garnish with spring onions and serve on white rice or noodles.