1/4cvegetable stock Increase to 1/2 a cup if you like a soupier consistency
chopped chives
Instructions
Heat 1 tsp oil in a non-stick pan to medium heat. Add beaten eggs and let sit in the pan until you see the edges start to cook. Stir gently until the eggs are no longer runny. Avoid overstirring so you get large, fluffy curds.
Remove eggs to a separate plate or bowl. (You can add it to the same bowl you beat the eggs in.) Remove as much of the egg as possible, since you will use the same pan to cook the tomatoes.
Heat remaining 1 tsp oil in the same pan to medium high heat. Add the white part of the green onion and saute for 30 seconds to 1 minute.
Add tomato wedges, sugar, and salt to the pan.
If you are using any of the optional seasoning ingredients, add them to the pan now.
Cook the tomatoes for 3-5 minutes until the tomatoes start breaking down, but some large pieces of tomato still remain.
Add the eggs back into the pan and stir to combine over medium heat. Top with the green part of the green onion for garnish. Serve hot with rice.
Notes
Use the ripest, fresh tomatoes that you can find! Summer ripe, heirloom tomatoes work really nicely in this dish.
You can also crack the eggs right into the pan and scramble them while cooking instead of whisking them separately beforehand.
Take care not to overcook the eggs. Remove from the pan when they are still wet and shiny, rather than completely dried out.
Use a nonstick pan, seasoned wok, or seasoned cast iron pan for easy cleanup of the scrambled eggs.
After the eggs are cooked, you can wipe out the pan but there is no need to wash it before cooking the tomatoes.
For a spicy variation, add a teaspoon or two of your favorite hot sauce or chili sauce at the end.
For even more veggies, stir in a handful of baby spinach, frozen peas, or corn just before you add the eggs back into the pan.