Tomato and Egg Stir-Fry

1.Crack the eggs into a bowl, add 1/4 teaspoon salt, white pepper (if using), and 1 tablespoon water. Beat until well combined and slightly frothy.

2.Cut the tomatoes into wedges (about 6-8 per tomato), removing the tough core if desired.

3.Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble, stirring slowly, until just set but still slightly runny. Remove eggs to a plate and set aside.

4.Add the remaining 1 tablespoon oil to the pan. Add the tomato wedges and cook for 1-2 minutes, until they begin to soften and release some juice.

5.Sprinkle the tomatoes with the remaining 1/4 teaspoon salt and the sugar. Stir-fry for another 1-2 minutes until the tomatoes are saucy but still hold their shape.

6.Return the eggs to the pan. Gently fold together with the tomatoes for 30 seconds to 1 minute, just until combined and heated through. Taste and adjust seasoning if needed.

7.Transfer to a serving plate. Garnish with sliced scallion greens and serve immediately, ideally with steamed rice.