Ingredients
4 large eggs
2 medium tomatoes, chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh cilantro or green onions for garnish
Preparation
Crack the eggs into a bowl, whisk lightly, and season with a pinch of salt and pepper.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Pour in the beaten eggs and scramble them until just set. Remove the eggs from the pan and set aside.
In the same pan, heat the remaining tablespoon of oil. Add minced garlic and sauté until fragrant.
Add the chopped tomatoes to the pan and cook until they start to soften and release their juices.
Season the tomatoes with soy sauce, sugar, salt, and pepper. Stir well to combine.
Return the scrambled eggs to the pan and gently fold them into the tomato mixture.
Cook for another minute or until everything is heated through.
Taste and adjust seasoning if needed.
Garnish with fresh cilantro or chopped green onions.
Serve the Chinese Tomato and Egg Stir-Fry hot with steamed rice or noodles.