Tomato Egg

Ingredients

• 4 eggs
• Salt, to taste
• Neutral oil
• 2 scallions, sliced
• 3-4 tomatoes, cut into chunks
• 2 tbsp water
• 1 tsp soy sauce
• 2 tsp oyster sauce
• 2 tsp sugar
• 2 tbsp ketchup
• 1/4 tsp white pepper
• 1/4 tsp msg
• 1 tsp sesame oil

Directions

• Prep: slice the scallions and cut the tomatoes into chunks.
• Whisk the eggs and season with a pinch of salt.
• Heat 3 tbsp oil in a wok over medium-high heat. Pour in the eggs and scramble; once set but still slightly runny, set aside (30-45 seconds).
• Add 2 tbsp oil to the same wok and saute the white parts of the scallions (30 seconds).
• Once fragrant, add the tomatoes and a splash of water.
• Let simmer; once the tomatoes soften and release their juices, add the soy sauce, oyster sauce, sugar, ketchup, white pepper, and msg.
• Simmer until thickened, then fold in the scrambled eggs.
• Finish with sesame oil and garnish with the green parts of the scallions.

From Derek Chen on Instagram. A 30-minute meal; serve over rice.