Tomato With Eggs

3 eggs
2 tomatoes, cut into quarters and then halved
1 angled luffa or chinese okra, sliced

1 tsp shaoxing cooking wine or mirin
1/2 tsp light soy sauce
1 tsp salt
1 tsp sugar
1 Tbsp tomato sauce or 'ketchup'
pepper to taste

Combine eggs, soy sauce, salt, cooking wine, sugar and pepper in a bowl. Using a fork, whisk to combine the mixture.

In a heated frying pan, add 1/2 Tbsp oil. Add the egg mixture and, using a wooden spoon, gently stir the egg mixture in the fry pan. This is the same method of cooking if you were making scrambled eggs. When set, but is still moist, dish out the eggs onto a plate.

Into the same frying pan, add another 1@ tbsp oil. Add tomatoes and cook for 1 minute. Toss in the angled luffa and the cooked eggs. Add tomato sauce and mix well. Serve with rice and / or other dishes.

The angled luffa is optional. It is nearing the end of its season at this time of the year. You may replace it with spring onions, chives or zucchini, or just have tomatoes and eggs!