health advice for healthy living

Serve 4  

Firm ripe tomatoes – 250 g

Eggs – 2

Spring onion chopped - 1

Oil 1 table spoon

Vegetable or chicken of meat stock – 1 liter

Light soy sauce – I table spoon

Corn flour – 1 table spoon

Score a cross in the bottom of each tomato. Plunge into boiling water for 20 seconds, then drain and peel the skin away from the cross. Cut into slices or thin wedges, trim off the core. Beat the eggs with a pinch of salt and a few pieces of spring onion.

Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the spring onion for a few seconds to flavor the oil, then pour in the stock and bring to the boil. Add the tomatoes and return to the boil. Add the soy sauce and slowly pour in the beaten eggs, stir as you pour. Return to the boil.

Combine the corn flour with enough water to make a paste, add to the soup and simmer until thickened.

It is ready to serve

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