Ingredients
- 4 eggs
- 1/2 teaspoon salt plus more, to taste
- 1/4 teaspoon white pepper
- 2 tablespoons neutral oil divided
- 3 medium ripe tomatoes washed and cut into small wedges
- 1 green onion finely chopped
- 1 1/2 teaspoons sugar
- 1/4 cup water
Instructions
- Crack the eggs into a bowl. Add salt and the white pepper. Beat until the mixture is well combined.
- In a nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add the beaten eggs and scramble them gently until they are softly set. Once done, take the eggs out of the pan and set them aside.
- Add the remaining 1 tablespoon of oil to the skillet. Sauté the tomato wedges and most of the green onion (reserve some for garnish) for about 1-2 minutes until they start to soften.
- Add sugar and 1/4 cup of water. Stir, then let the tomatoes simmer until they start to break apart, approximately 1-2 minutes.
- Return the scrambled eggs to the pan. Gently stir to mix the eggs with the tomatoes. Let them cook together for another minute until fully heated and the flavors blend. Taste and adjust salt if needed.
- Transfer the dish to serving plates and garnish with the remaining green onion. Enjoy hot, optionally with steamed rice.