Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 2 tablespoons vegetable oil, divided

  3. 2 scallions, finely chopped (reserve some chopped greens for garnish)

  4. 4 medium tomatoes (about 1 pound), each cut into 6 wedges

  5. 1 teaspoon sugar

  6. Accompaniment: white rice

Instructions Jump to Ingredients ↑

  1. Beat eggs with 1/2 teaspoon salt until smooth but not frothy. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet. Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.


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