Recipe adapted from Carol's 蕃茄炒蛋
2 ripe tomatoes, cut into wedges
1 clove garlic, chopped
1 stalk of spring onion, cut into 2 cm length
1/2 tbsp light soy sauce
a few drops of sesame oil
1 tsp sugar
salt & pepper, to taste
- Crack the eggs into a bowl. With a fork or a pair of chopsticks, whisk the eggs thoroughly to incorporates air (this will help the scrambled eggs to become fluffier). Add in sesame oil, a pinch of salt and a dash of pepper, mix until combined. Add in spring onions.
- Heat the frying pan with about 3 tbsp oil. When the oil is smoking hot, pour in the beaten egg mixture. Keep stirring the eggs with a spatula until it forms lumps. Using the spatula break the lumps into smaller pieces. Do not overcook the eggs, once they are cooked, transfer the scrambled eggs onto a plate and set aside.
- With a little oil, saute chopped garlic and add in tomato and sugar. Cook until the tomato breaks down. If it is too dry, add a splash of water.
- Put in the scrambled eggs and the rest of the seasonings. Cook under low heat for 2 -3 minutes, then dish out and serve immediately.