Scrambled Eggs with Tomatoes

Ingredients

• eggs — 4 large
• tomatoes — 2 medium, cut into wedges
• scallions — 1 stalk, chopped
• cooking oil — 2 tbsp
• salt — 1/2 tsp
• sugar — 1/2 tsp
• soy sauce — 1 tsp (optional)

Steps (beginner-friendly)

1. Crack 4 eggs into a bowl, add 1/4 tsp salt, and beat with chopsticks or a fork until fully mixed and slightly frothy.
2. Cut 2 tomatoes into bite-size wedges (about 8 wedges each). No need to peel.
3. Heat 1 tbsp oil in a frying pan over medium-high heat until it shimmers, about 1 minute.
4. Pour in the eggs. Let them sit 10 seconds, then stir gently. Cook 1-2 minutes until they look just set but still slightly wet and glossy, then scoop them out onto a plate.
5. Add the remaining 1 tbsp oil to the same pan over medium-high heat, add tomato wedges, and stir-fry 2 minutes until they soften and release juice.
6. Add 1/2 tsp sugar and 1/4 tsp salt, stir, and cook 1 more minute until the tomatoes look saucy.
7. Return the eggs to the pan and toss everything together for 30 seconds so the eggs soak up some juice.
8. Turn off the heat, sprinkle chopped scallions on top, and serve immediately.