Spicy Tomato Egg Stir-Fry

1.Crack the eggs into a bowl, add a pinch of salt, and beat them lightly until combined. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

3.Pour the beaten eggs into the skillet and cook gently, stirring occasionally, until they form soft curds but are still slightly runny. Remove the eggs from the skillet and set aside.

4.Add the remaining 1 tablespoon of vegetable oil to the skillet.

5.Sauté the minced garlic and sliced shallots over medium heat until fragrant and translucent, about 2-3 minutes.

6.Add the sliced curly red chilies and cook for another minute to release their aroma and spice.

7.Add the chopped tomatoes to the skillet and stir-fry for 4-5 minutes until they soften and release their juices.

8.Season the tomato mixture with sasa seasoning powder and salt, stirring well to combine.

9.Return the cooked eggs to the skillet and gently fold them into the tomato mixture.

10.Drizzle the kecap manis evenly over the stir-fry and stir gently to combine all flavors without breaking the eggs too much.

11.Cook for another 1-2 minutes until everything is heated through and well combined.

12.Taste and adjust seasoning if necessary, then remove from heat.

13.Serve the spicy tomato egg stir-fry hot, ideally with steamed rice or crusty bread for a hearty breakfast or lunch.