Eggs with tomatoes (Chinese recipe)

Ingredients for 4 servings:

• 5 large tomatoes, very ripe
• 5 m.-sized eggs
• 1 clove(s) garlic, finely chopped
• ½ handful of leeks or spring onions
• some oil for frying
• some salt
• some sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Simple, very tasty dish that children also love!

Cut the tomatoes into eighths and set aside. Whisk the eggs and season with salt, then fry them in hot oil in a wok or pan. I always let the whole thing turn into an omelet and then later break it into bite-sized pieces in the pan. This is good if you want to eat it with chopsticks. Remove the eggs from the pan and roughly clean the pan. Add the oil, garlic, and leek to the pan, and a pinch of salt over them. When the garlic turns lightly golden, add the tomato pieces to the wok or pan (it should be large enough!). Gently simmer the tomatoes until the skins start to peel and a sauce forms. Now add salt (about 1-1.4 teaspoons for this amount) and the sugar (about 1-2 teaspoons) – depending on your taste; it should have a sweet and sour taste, with only a slight saltiness from the egg. Now add the egg pieces and simmer briefly. Rice goes well with it, but noodles work too!