Egg & Tomato Stir Fry

For the sweet and sour sauce

• 1 tbsp tomato ketchup
• ½ tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tbsp white wine vinegar
• 1 tbsp caster sugar

For the omelette

• 2 tbsp sunflower oil
• 3 large free-range eggs, beaten
• ½ medium red onion, thinly sliced
• 1 large, ripe vine tomato, cut into 8 wedges

To serve

• 1 spring onion, trimmed and very thinly sliced handful fresh coriander, leaves only

• Place your sliced red onions at the top of your wok clock, with the chopped spring onions coming next, followed by the tomato wedges.

• To make the sauce, mix together all the ingredients in a small bowl and set aside.

• Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot.

• Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat.

• Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up.

• Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander.