|Spring onions, sliced||2|
|Finely grated root ginger||½ tspn|
|Red chili, finely chopped||1|
|Chinese Five Spice||½ tspn|
|Cherry tomatoes seeded, chopped||10|
|Eggs, beaten and seasoned||4|
|Coriander leaf, chopped||a small handful|
|Toast||4 slices, served with eggs|
Melt the butter in a non-stick pan or well-seasoned wok. Cook the spring onions, ginger and chili for around two minutes, add the Five Spice and tomatoes, cook for another minute and scoop out.
Softly scramble the eggs in the same pan until creamy. Stir through the tomato mix and sprinkle with coriander. Serve with the toast.