Cherry Tomato Scrambled Egg

• 8.82 oz cherry tomatoes↗
• 3 eggs↗
• 3 1/2 oz tomato sauce
• 1.06 oz ketchup
• 3 1/2 oz water↗
• 1.41 oz salad oil
• green onion, chopped, for garnish (amount not given)↗
• salt, to season the beaten eggs (amount not given — the chef stresses seasoning the eggs well here) (optional)↗

Steps

1. 1.Trim the ends off the cherry tomatoes. Set most aside halved/whole, and finely dice a small portion separately to cook down into the sauce. Chop the green onion for garnish.▶6:40
2. 2.Heat a little of the oil in a pan and fry the finely diced tomatoes first, to build a jammy sauce base.▶7:30
3. 3.Stir in the tomato sauce, ketchup and water; cook briefly into a smooth sauce, then set aside off the heat.▶7:40
4. 4.Beat the eggs and season them well with salt — the chef's key point is that well-seasoned eggs here mean you won't need to season again at the end.▶9:20
5. 5.Heat the rest of the oil in a clean pan — use a generous amount, enough to essentially shallow-fry the eggs — until hot.▶9:30
6. 6.Pour in the beaten egg and scramble gently, folding rather than stirring hard, until just set but still puffy and a little wet. Don't overcook it.▶10:30
7. 7.Add the reserved cherry tomatoes and the tomato sauce to the puffy eggs and toss gently to combine, keeping the egg curds large rather than breaking them up.▶11:40
8. 8.Plate and scatter the chopped green onion over the top.▶12:00