Chinese-Style Tomato and Egg

Cut the tomatoes (4 pieces, about 500 g) into wedges, and thinly slice the green onions into rings.

In a bowl, beat the eggs with 0.25 tsp salt until smooth (about a minute).

Heat a skillet or wok over medium heat until lightly smoking, pour in 2 tbsp oil, and immediately add the eggs. Cook for 30–40 seconds until the bottom sets, break into large soft pieces with a spatula, and transfer to a plate.

Pour the remaining oil (1 tbsp) into the same skillet, increase the heat to high, add the tomatoes, and stir-fry for 1 minute, stirring vigorously.

Add the sugar, soy sauce, and the remaining salt (0.5 tsp), pour in 60 ml water, stir, cover with a lid, and simmer for 1–2 minutes until the tomatoes are fully softened.

Remove the lid, return the eggs to the skillet, gently stir, and cook for another minute over high heat until the sauce thickens slightly.

Sprinkle with green onions and serve immediately with steamed rice.