西红柿炒鸡蛋

This is my christmas present to every one back home. It's a Chinese recipe that's tasty and appallingly easy to make. In English, just call it tomato-egg.

• Go out and buy a wok if you don't have one. Get with the program. Wok is an essential cooking tool.
• Lightly oil the wok with vegetable, peanut, canola or soybean oil. I know, I know you're wondering what happened to the guy only cooked with pork fat, butter or olive oil. Trust me, I have my reasons.
• heat the wok on medium high. Fry two eggs. Scrambling is best and leave the eggs slightly undercooked.
• Set aside the eggs in a bowl.
• Add one chopped leek.
• Let the leek cook on it's own for only a few seconds before adding two coarse chopped tomatoes.
• Add a bit of sugar, and a bit of salt.
• Continue cooking the tomatoes until they get nice and stewy. Stir frequently.
• Then add the egg to the tomatoes, stir and cook for a few more minutes.
  
  
• Serve over steamed rice, you foreign devil.