Scrambled Eggs with Tomatos (#蕃茄炒蛋)

Scrambled Eggs with Tomatos 
#蕃茄炒蛋

  5 mins  10 mins   4 servings 
Course: Main dish 
Cuisine: Hong Kong

 Ingredients

• 5 Tomatos
• 8 Eggs

  Sauce and seasoning

• 1.5 tb-sp Ketchup
• 1 t-sp Soy sauce
• 2 t-sp Surgar

 Steps by step

1. Beat eggs with 2 teaspoon oil until smooth but not frothy

2. Cut each tomato into 6 wedges

3. Heat a pan with oil, add eggs and cook for 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet

4. Heat up the pan with a tablespoon of oil, Stir-in the tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact

5. Sprinkle sugar and ketchup, keep stiring for one minute

6 Remove from heat and return eggs to skillet, stirring occasionally

7. Serve sprinkled with reserved scallion greens

Step's secret tips:

Tomatos with stem are always the best