Prepare Ingredients: Wash and cut tomatoes into wedges. Leave the skin on so it stays in shape while cooking. Beat eggs with a pinch of salt.
3 Eggs, 2 Medium Tomatoes, Salt
Cook Eggs: Heat a pan with oil in medium heat, pour in the eggs, and stir until just set but still soft. Remove and set aside.
3 Eggs
Cook Tomatoes: Add oil to the pan, stir-fry tomatoes for a minute until tomatoes are soft. Add 2 tbsps. of water and press on tomatoes to release juice and cook for another 1 minutes or until juicy. Add sugar for sweetness.
2 Medium Tomatoes, 1 tsp Sugar
Combine: Return eggs to the pan, mix with tomatoes, add pinch of salt to taste and stir until evenly combined.
3 Eggs, Salt
Serve: Garnish with scallions if preferred and serve hot with rice.
Scallions
