SafePlates

Ingredients

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

Instructions

1. Beat the eggs in a bowl and season with half of the salt. Set aside.
2. Wash the tomatoes and cut them into wedges, aiming for each wedge to be about 1/4 of the tomato to ensure even cooking.
3. Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Pour in the beaten eggs. Gently scramble the eggs until just set 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 and sprinkle with the remaining salt and sugar (if using). Cook for about 2 minutes or until the tomatoes start to soften and release their juices, stirring occasionally to prevent sticking.
5. Return the scrambled eggs to the skillet. Add the chopped green onions. Stir-fry everything together for another minute, allowing the flavors to meld. Taste and adjust the seasoning if necessary.
6. Serve hot. This dish pairs well with steamed rice, can be wrapped in a tortilla, served over noodles, or used as a filling for sandwiches. Enjoy as part of a versatile meal.