Egg And Beansprout Risotto

• 4 eggs
• 1 onion (finely sliced)
• 450 ml vegetable stock made with a stock cube
• 260 gr premium tomatoes (canned chopped)
• 220 gr beansprouts
• 120 gr cracked
• 60 ml satay stir-fry sauce
• 45 gr mushrooms (sliced)
• 30 ml vegetable oil
• 1 slice green pepper deseeded