A white ceramic bowl, filled to a third(?) with tomatoes & eggs. It doesn't look terribly impressive but it is so good. Do not omit to take the last step! Serves 1 ripe tomatoes 2, similar in volume to the eggs eggs 2 salt cooking oil 4 tbsp caster sugar ½ tsp potato flour ½ tsp mixed with 2 tsp water (optional) Cut each tomato in half, then into sections the size of tangerine segments. Beat the eggs evenly together with a little salt. Heat 3 tbsp of the oil in a seasoned wok over a high flame. Add the beaten eggs and swirl them around. Use a wok scoop or a ladle to nudge the edges of the egg towards the centre, so the uncooked egg can run out. As soon as the egg has set (it may be a little golden), remove it from the wok. Return the wok to the high flame with the final 1 tbsp oil if you need it. Tip in the tomatoes and stir-fry until they are hot and smell cooked and delicious, adding the sugar and salt to taste. Then return the eggs to the wok and mix everything together. Add the potato flour mixture, stir for half a minute, and serve. If you don't add the potato flour & water, you will simply get some tomatoes and eggs. Nice enough but forgettable. Add them and you get a velvety consistency that is absolutely fantastic. Eat it like this and you will make and eat this many times more. It's one of those perfectly simple yet perfect dishes. (The only thing I sometimes add is a little bit of freshly ground white pepper.)

Another late breakfast but a regular for me:

Fuchsia Dunlop's 'Stir-fried eggs with tomatoes'.

As they say, this is SO MUCH MORE than the sum of its ingredients.

This is perfection on a plate (or in a less alliterative bowl.)

(Recipe in alt text.)

#FuchsiaDunlop
#Eggs
#Tomatoes
#SoGoodsky