Tomato and Egg Stir-fry

Ingredients

• 4 large eggs
• 3 medium tomatoes
• 2 stalks green onions
• 2 tbsp vegetable oil
• 0.5 tsp salt
• 1 tsp sugar
• 1 tbsp ketchup
• 2 tbsp water

Steps

1. Beat the eggs in a small bowl with a pinch of salt until well combined.
2. Cut the tomatoes into bite-sized wedges and thinly slice the green onions, separating the white and green parts.
3. Heat 1 tablespoon of oil in a wok or large non-stick skillet over medium-high heat. Pour in the eggs and scramble quickly until just set but still soft. Remove eggs from the pan and set aside.
4. Add the remaining tablespoon of oil to the same pan. Sauté the white parts of the green onions for 30 seconds until fragrant.
5. Add the tomato wedges to the pan. Cook for 2-3 minutes, pressing down slightly with a spatula to release the juices, until they soften.
6. Stir in the sugar, salt, ketchup, and water. Simmer for 1 minute to create a light sauce.
7. Return the cooked eggs to the pan. Gently toss everything together for about 30 seconds to incorporate the flavors.
8. Turn off the heat, garnish with the green parts of the onions, and serve immediately over steamed rice.