Tomato-Scrambled Eggs (蕃茄炒蛋)

Recipe adapted from Carol's 蕃茄炒蛋

Ingredients:

2 ripe tomatoes, cut into wedges

3 eggs

1 clove garlic, chopped

1 stalk of spring onion, cut into 2 cm length

Seasonings:

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.