CHINESE STIR-FRIED EGGS WITH TOMATOES

Chinese Stir-Fried Eggs with Tomatoes image

Provided by Marsha Gardner

Number Of Ingredients 7

6 large eggs
2 Tbsp canola oil, divided
3 scallions, chopped, reserve some for garnish
4 medium tomatoes, each cut into 6 wedges
1 tsp sugar
3/4 tsp kosher salt, divided
1/2 tsp freshly ground white pepper

Steps:

1. Beat eggs with ½ teaspoon salt until smooth but not frothy. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet. Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds.
2. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and ¼ teaspoon salt and pepper over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.