Stir-Fried Egg and Tomato

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 medium or 444g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Chop the scallions finely. Keep the chopped greens for garnish. Cut each tomato into six wedges.
2. Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
3. 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.
4. Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. 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 1/4 teaspoon salt 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.

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