Tomato & Egg Stir-fry

Ingredients — tap to check off as you gather

• 1 Tbs (15 mL) oil
• 4 large (450 g) ripe tomatoes — in wedges
• 1 tsp (4 g) sugar
• ¼ tsp (1.5 g) salt
• 2 Tbs (30 mL) water
• 2 Tbs (30 mL) oil
• 4 large (200 g) eggs
• ¼ tsp (1.5 g) salt
• 2 (30 g) scallions — sliced

Steps

1. Heat (high) — 1 Tbs (15 mL) oil.
2. Stir-fry (2 min, until edges soften) — the heat from step 1, 4 large (450 g) ripe tomatoes.
3. Simmer (2–3 min until saucy) — the stir-fry from step 2, 1 tsp (4 g) sugar, ¼ tsp (1.5 g) salt, 2 Tbs (30 mL) water.
4. Heat (high) — 2 Tbs (30 mL) oil.
5. Beat — 4 large (200 g) eggs, ¼ tsp (1.5 g) salt.
6. Soft-scramble & remove (big soft curds, still glossy) — the heat from step 4, the beat from step 5.
7. Fold together (30 sec — eggs in ribbons, scallion on top) — the simmer from step 3, the soft-scramble & remove from step 6, 2 (30 g) scallions.