This recipe is a classic Chinese dish, simple yet so tasty that my sister requests it for her first meal every time she visits. The fluffy eggs and juicy tomatoes create a warm and colorful dish that I'll never grow tired of.
- Eggs (I usually make around 6-7)
- Tomatoes (about 3-4 medium-sized)
- Cooking oil
- Salt
- Sugar (to taste)
1. First, crack your eggs into a bowl and beat them until well mixed.
2. Cut the tomatoes into small wedges.
3. Heat some cooking oil in a pan over medium heat. Add the beaten eggs. Depending on how large you want the pieces of eggs, you can cook it like an omelette and cut it into larger pieces later or scramble them until solidified. Remove the eggs from the pan and set aside in a plate.
4. In the same pan, cook the tomato wedges. Eyeball around a teaspoon of salt, and as much sugar as needed to combat the tartness of the tomato. Remember to stay on the lower side, as more seasoning can be added later, and cook until the tomatoes are soft and juicy.
5. Add the eggs back into the pan with the tomatoes and stir to combine, chopping the eggs into smaller pieces depending on preference. Cook for around another minute and be sure to try a piece of egg to see if any salt or sugar needs to be added.
6. This dish can be eaten on its own or over rice. Enjoy!
