Equipment
- Mei Wok
Ingredients
- 4 eggs
- 1/2 white onion (diced)
- 2 tbsp minced garlic
- 2 medium sized tomatoes (roughly chopped into wedges)
- 1/4 cup cup water
- 1/8 cup cup ketchup
- 2 tsp Chicken Bouillon seasoning
- 2 tbsp sugar/ honey
- 1/4 tsp salt
- 1 stalk of scallion (chopped)
Instructions
- Mix together 4 eggs with a pinch of salt and pepper in a bowl. Heat up your nonstick pan to medium-high heat with 1 tbsp of olive oil. Once the pan is hot, pour your eggs into the pan and cook for 1-2 minutes. Once the egg is fluffy and just about done, remove from heat right away onto a separate bowl.
- In the same nonstick pan, add 1 tsp of oil, white onion, and garlic. Cook until fragrant for 3-4 minutes. Add in your chopped tomatoes and water and cover with a lid on medium heat for 5-7 minutes until softened.
- Once the tomato is softened, add in your ketchup, chicken bouillon seasoning, sugar/honey, and salt.
- Once the sauce has thickened and is to your taste, add in your cooked egg.
- Garnish with your chopped scallion and serve on a bowl of rice/ quinoa!
