SafePlates

Ingredients

• 4 large eggs (about 200g)
• 2 medium tomatoes (approximately 300g)
• 2 tablespoons vegetable oil (30ml)
• 1 teaspoon salt (5g), adjust to taste
• 1 teaspoon sugar (4g), optional
• 2 green onions, finely chopped (about 30g)

Instructions

1. Begin by thoroughly washing the tomatoes. Cut them into even wedges to ensure uniform cooking. Set aside.
2. Crack the eggs into a bowl, add a pinch of salt, and beat them until well mixed.
3. Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour in the beaten eggs. Allow them to sit without stirring for about 30 seconds or until the edges start to firm up. Gently scramble the eggs until just cooked but still slightly runny. Remove the eggs from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add the tomato wedges, sprinkle with the remaining salt, and sugar if using. Cook over medium heat, stirring occasionally, until the tomatoes are soft and the juice is slightly thickened, about 5-7 minutes.
5. Return the scrambled eggs to the skillet with the tomatoes. Add the chopped green onions. Stir gently to combine, cooking for another minute to let the flavors meld. Taste and adjust the seasoning if necessary.
6. Serve hot. This dish pairs well with steamed rice, noodles, or can be enjoyed on its own as a light meal. For those interested, provide a side of crusty bread to complement the textures.