As there was a fear of blight on our allotment site, it was wise to pick all our tomatoes which are now stored on wicker trays and ripening nicely. A change form our usual Sunday breakfast was to have this Sichuan dish. The Chinese combine eggs and tomatoes in all sorts of ways but this unspiced version works well. The recipe is based on one in Fuschia Dunlop’s Every Grain of Rice.

3 medium sized tomatoes
3 eggs
Salt
Sunflower oil
½ tsp caster sugar
½ tsp potato flour (or gram flour) mixed with 2 tsp water

Cut the tomatoes into sections. Beat the eggs together with a little salt.

Heat three tablespoons of the oil in a seasoned wok over a high flame. Add the eggs and swirl them around. Using a spatula, push the edges of the egg towards the centre. As soon as the egg has set, remove it from the wok.

Return the wok to the heat and add a little oil. Put in the tomatoes and cook until they are soft and smell delicious. Season with the sugar and a little salt.

Return the eggs to the wok, breaking them up to mix them with the tomatoes. Add the flour mixture and cook for a further minute before serving.

A perfect breakfast for two.