Scrambled Eggs with Tomatoes

[Guest guest]

Scrambled Eggs with Tomatoes

 

3 tomatoes

 1/2 tsp. scallions, shredded

 2 eggs

 1/2 tsp. fresh ginger, shredded

 1 tsp. salt, or to taste, divided

 1-1/2 tsp. sugar

 4 TB vegetable oil

 

Drop the tomatoes in boiling water for 30 seconds. Remove, drain, and peel.

Cut in half,

squeeze out the seeds, and chop coarsely.

 

Beat the eggs with the 1/4 teaspoon salt.

 

Heat 2 tablespoons of the oil in a wok over high heat until the oil surface

ripples. Pour

in the eggs and cook, stirring constantly, until thickened. Remove  from the

wok and

place in a dish.

 

Add the other 2 tablespoons of oil to the wok and reheat until very hot. Add

the scallions

and ginger and stir-fry for a few seconds. Then add the tomato, the remaining

salt, and sugar.

Stir-fry about 30 seconds, then return the scrambled eggs to the wok. Stir to

blend,

remove, and serve.