The most charming thing about this recipe is in the simplicity of the fragrance of red curry. Be careful not to overcook the tomatoes, as that may make them
- 6 eggs
- 2 Tbsp scallions, thinly sliced
- 2 tsp ginger, finely chopped
- 2 tsp light coloured soy sauce
- 4 Tbsp vegetable oil
- 2 ripe medium tomatoes, cut in eight
- 3 scallions, sliced
- 2 tsp Sri Lankan Red Curry
- ½ tsp salt
- 2 tsp Chinese oyster sauce
- 1 tsp sugar
- 4 Tbsp cilantro
Heat a wok on high heat.
Beat the eggs together with the scallions, ginger and soy sauce.
Pour 3 Tbsp of oil in the wok and turn it so as to coat the sides evenly. Pour in the eggs and again turn the wok to spread the omelette on the sides.
Cook for 30 seconds without touching the omelette. Turn the omelette over using a spatula (the omelette may fall apart, not to worry). Cook on the other side for another 30 seconds. Slide the runny eggs onto a plate.
Return the wok to the heat and pour in the remaining oil. Add the tomatoes, the scallions, the red curry and the salt. Mix and cook until the tomatoes become soft and are barely hot (1-2 minutes).
Return the eggs to the wok. Add the oyster sauce and sugar. Mix well in order to break up the omelette to finish cooking it.
Transfer to a platter and garnish with cilantro.