Tomato Scrambled Eggs

This is a classic home dish that I can say EVERYONE who grows up in Taiwan has had growing up. It's not fancy, but it's definitely delicious! Nothing brings more warmth and comfort to one's heart than the taste of Mom's cooking - the taste of HOME.

Ingredients :

Eggs x 5 (Beaten)

Tomatoes x 2 (Cut into chunks)

Green Onion x 2 (Finely chopped, seperate green and white parts)

Garlic x 1-2 cloves (Minced)

Salt to taste (Roughly 4 tsp)

Oil x 6 tbsp

Recipe :

1. Add 3 tsp salt into beaten eggs and mix well.

2. Heat up the wok with medium high heat, and add oil.

3. When the wok and oil are heated, add in garlic and the white part of the green onion, sauté until the fragrance is out, about 20 seconds, then add in tomato chunks, and sprinkle with 1 tsp salt. Then sauté till broken apart and juice is released, about 2 minutes.

4. Add in beaten eggs, quickly stir and sauté until the eggs are about 60% done, then add half of the green part of green onion.

5. Continue to sauté the eggs until 80% done, then turn off the heat and plate it. (Eggs will conitnue to cook with remaining heat. So, don't wait until it's fully done to take it out. Eggs overcook easily.)

6. Sprinkle the remaining green part of the green onion and serve!

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