Stir-fried Eggs and Tomato

By tulawdog

Ingredients

• 4 large eggs, beaten
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1 scallion, white parts chopped and green parts shredded
• 2 medium tomatoes, sliced into then wedges
• 1 teaspoon sugar

Preparation

Step 1

1. Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the cooking oil and swirl to coat the base. Pour in the eggs and cook undisturbed until a thin layer forms on the bottom, about 30 to 60 seconds, then scramble the eggs until they are cooked but still light and fluffy. Season to taste with salt and pepper (I find 1/4 teaspoon salt is good to start.) Scoop out the eggs onto a plate and set aside.

2. In the same pan, add the scallions whites and stir-fry until just aromatic, about 20 seconds. Add the tomatoes and cook for 1 to 2 minutes, until the juices start to release and the tomatoes wedges are slightly softened but still intact. Sprinkle sugar over the tomatoes.

3. Return the eggs to the pan and heat for another minute, stirring so they are well-mixed with the tomatoes. Transfer to a serving dish and add the shredded scallion greens on top.