4 Servings 15 min Cook
6 Large Egg
4 Medium Tomatoes
2 Tbsp Vegetable Oil
1 Tsp Sugar
2 Medium (4-1/8" long) Scallions
Chop the scallions finely.
Keep the chopped greens for garnish.
Cut each tomato into six wedges.
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.