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Ingredients

• 6 eggs
• 4 tomatoes
• 2 tbsp oil
• 2 tsp caster sugar
• 2 tsp potato flour
• 6 tsp water

Directions

Whisk 6 eggs in a bowl, and cut 4 tomatoes into thin wedges (about the size of a satsuma segment). Heat 1 tbsp oil in a wok until hot and then add the egg and allow to cook, pushing on the edge of the cooked egg to release the uncooked egg into the oil. Once cooked (just past the runny stage) remove the egg to a bowl.Add another 1 tbsp oil to the wok and throw in the tomatoes and 2 tsp caster sugar . Cook, stirring regularly, until the tomatoes are cooked and starting to soften. Mix 2 tsp potato flour with 6 tsp water and add this to the wok along with the eggs. Stir thoroughly until the egg is warmed through fully. Serve immediately -- possibly on toast!