Ingredients
Method
- Remove the stems from the tomatoes, then cut them into bite-sized pieces. Optionally, peel them by scoring an "X" on the bottom and soaking in hot water for a minute before transferring to cold water.
- Crack the eggs into a bowl, then add 2 tablespoons of water. Beat the mixture until the yolks and whites are fully combined.
- Heat 1½ tablespoons of oil in a large skillet or frying pan over high heat until shimmering. Once hot, pour in the beaten eggs. Allow the edges to set before gently stirring with a spatula to cook the rest. Break the eggs into bite-sized pieces, then transfer them to a plate.
- Add the remaining ½ tablespoon of oil to the same pan and heat over medium. Add the garlic slices and sauté until fragrant, being careful not to burn them.
- Add the chopped tomatoes to the skillet and stir-fry for about 20 seconds. Pour in ¼ cup of water and let the tomatoes soften and release their juices for about 2 minutes.
- Return the scrambled eggs to the pan and sprinkle with salt, sugar, and chopped scallions. Stir everything together and cook for another 30 seconds to combine. Serve immediately.
Nutrition
Notes
This quick stir-fry brings together the sweet and savory flavors of eggs and tomatoes for a satisfying meal, perfect for pairing with steamed rice or noodles.