Ingredients:

• 4 Large Tomatoes (cut each into 8 wedges) or ½ cup tomato sauce
• 5 cups Chicken stock
• 2 Eggs (beaten)
• 1 tbsp. Fish Sauce or salt
• 1 tbsp. soy sauce
• 1 tbsp. sugar
• 2 tbsp. sesame oil
• 3 tbsp. spring onions (chopped)-white part only, the green part for garnishing
• dash of pepper

Method:

Place the stock in a pan and bring to boil. Add the sugar, salt and soy sauce and mix well. Add the tomatoes and simmer for 3 minutes, then stir in the white spring onion parts.

Lightly beat the eggs with the sesame oil and add to the pan. Using chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a figure of eight works quite well.) Garnish and serve hot with a dash of pepper.

For more recipes by the same author see:

My Main Course Recipes:

Pininyahang Manok (Chicken with Pineapple)

Chicken: A Miracle Food

Chicken (Wings) Curry with Vegetables

My Dessert Recipe:

Fruit Macaroni Dessert

My Salad Recipe:

Chicken Potato Salad

My Soup Recipe:

Tomato Eggflower Soup