Chinese Tomato and Eggs

Prepare the Ingredients: Rinse the tomatoes under cold water and pat them dry with a paper towel. Cut each tomato into wedges, then slice each wedge into thin strips. Crack the eggs into a bowl and beat them lightly with a fork or whisk. Mince the garlic cloves.

Cook the Tomatoes: Heat the vegetable oil in a large non-stick skillet or wok over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let the garlic brown or burn.

 Add the Tomatoes: Once the garlic is fragrant, add the sliced tomatoes to the skillet. Stir-fry the tomatoes for about 3-4 minutes until they start to soften and release their juices. You want the tomatoes to be tender but still slightly firm, not mushy.

 Season the Tomatoes: Season the tomatoes with soy sauce, sugar, salt, and pepper. Stir well to combine and coat the tomatoes evenly with the seasoning. The sugar helps to balance the acidity of the tomatoes and enhances their natural sweetness.

 Cook the Eggs: Push the tomatoes to one side of the skillet to create space for the eggs. Pour the beaten eggs into the empty space and let them cook undisturbed for about 20-30 seconds until the edges start to set.

Scramble the Eggs: Using a spatula, gently scramble the eggs, breaking them up into small curds as they cook. Continue to cook and stir the eggs until they are just set but still slightly moist. Be careful not to overcook the eggs, as they will continue to cook from the residual heat.

Combine and Serve: Once the eggs are cooked to your liking, stir them together with the tomatoes in the skillet. Taste and adjust the seasoning if needed, adding more soy sauce, salt, or pepper as desired. Garnish with chopped green onions if using.

Serve Hot: Transfer the Chinese tomato and eggs to a serving dish and serve hot with steamed rice or noodles. Enjoy the comforting flavors of this classic Chinese dish as part of a wholesome meal.

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