Chinese tomato and egg stirfry

Recipe Information

Preparation: 10 minutes

Cooking: 15 minutes

Allergens: egg, soy, sesame

Serves: 4 adults

Ingredients

• 8 medium tomatoes, cut into wedges or diced
• 2 spring onion, finely chopped
• 8 large eggs
• 1 tbsp low-sodium soy sauce
• ½ tsp white pepper
• 1 tbsp sesame oil
• 3 tbsp olive oil
• 2 tbsp apple puree
• ½ - 1 cup water

Note: Eggs should be well cooked when offered to children under 12 months of age. 

Directions

• Whisk the egg with pepper and sesame oil.
• Heat a pan with oil over medium heat. Scramble the eggs and remove from heat. Set aside.
• Add 1 tbsp oil to the same wok, increase the heat to high. Add the tomato and scallions, stir-fry for 2-4 until minutes. Add the apple puree, soy sauce and water into the wok. Mix well.
• Add the scramble egg and stir well. Cook for 1-2 minutes until tomatoes are completely softened and eggs are cooked through.
• Serve with rice.