Chinese tomato egg stir-fry

Method

Beat the eggs with a pinch of salt and set aside. Cut tomatoes into wedges, removing excess seeds if preferred. Heat 1 tablespoon of oil in a wok or large frying pan over high heat and scramble the eggs until just cooked through, then remove and set aside. Add remaining oil to the wok, stir-fry the garlic for 30 seconds, then add tomatoes and cook for 2-3 minutes until softened. Return eggs to the wok, add soy sauce, sugar, and white pepper, then toss everything together for 1 minute. Finish with sesame oil and scatter chopped spring onions over the top before serving.