Simple Chinese-style tomato and scrambled egg stir-fry.
2 eggsChicken eggs
160 gTomatoes
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3 gSugar
Optional
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Prepare all ingredients by beating the eggs in a bowl and chopping the tomatoes into bite-sized pieces.
Crack the eggs into a bowl and beat until the yolks and whites are fully combined, then season the mixture lightly with salt and black pepper.
Heat a splash of olive oil in a pan over medium heat until it is hot, then pour in the beaten eggs and gently scramble until they are just set but still soft; transfer the eggs to a plate and set aside.
Add a little more olive oil to the same pan if needed, then add the chopped tomatoes and cook over medium heat, stirring occasionally, until they soften and release their juices.
Season the tomatoes with a pinch of salt, black pepper, and sugar, then return the scrambled eggs to the pan and gently stir to combine until the eggs absorb some of the tomato juices.
Taste and adjust the seasoning with more salt or pepper if needed, then remove the pan from the heat and serve the tomato egg stir-fry hot.