Prep time: 10 min

Cooking time: 20 min

Serves: 4-5

1. Eggs x 8

2. Ground white pepper x a few shakes

3. Pink salt x ¼ tsp

4. Butter x 2 pats

5. Tomato x 2, diced

6. Sesame oil x 1 tsp

7. Minced garlic x 1 tbsp

8. Tomato sauce x 4 tbsp

9. Chilli sauce x 2 tbsp

10. Shaoxing wine x 1.5 tbsp

11. Maple syrup x 1 tsp

12. Light soy sauce x 1 tsp

1. Crack the eggs, season with ¼ tsp salt and a few shakes of pepper, then beat until frothy.

2. Melt 2 pats of butter in a pan. Scramble the eggs. Transfer to a deep dish and set aside.

3. Heat 1 tsp of sesame oil in a pan. Add 1 tbsp of minced garlic and fry on medium heat until fragrant and just starting to brown, around 1 minute.

4. Add the diced tomatoes, 4 tbsp of tomato sauce, 2 tbsp of chilli sauce, 1.5 tbsp of shaoxing wine, 1 tsp of maple syrup, 1 tsp of light soy sauce, and 150ml of water.

5. Simmer until the tomatoes soften and the sauce thickens to the point where you can draw a line through it with your fryer.

6. Pour the sauce over the eggs.

7. Gently fold the sauce into the eggs with a spoon.

8. Optional: Garnish with chopped Chinese parsley and spring onions.

9. Serve warm. This dish goes best with a bowl of rice!