Tomato and Egg Stir-Fry

• 3 eggs
• 2 medium tomatoes
• 2 tbsp vegetable oil
• 1/4 tsp salt (for eggs)
• 1/4 tsp white pepper (optional)
• 1 tbsp ketchup (optional, for extra flavor)
• 1 tsp sugar
• 1/2 tsp salt (for tomatoes)
• 1 tbsp chopped green onions (for garnish, optional)

Steps

1. Beat the eggs in a bowl, add 1/4 tsp salt and white pepper (if using), and mix well.
2. Wash the tomatoes and cut them into small pieces.
3. Heat 1 tbsp vegetable oil in a skillet or wok, pour in the egg mixture, and scramble until set but still tender. Remove and set aside.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and stir-fry the tomato pieces. Add sugar and 1/2 tsp salt, and cook until the tomatoes soften and release their juices.
5. For a richer flavor, add ketchup and stir to combine.
6. Return the scrambled eggs to the skillet and mix with the tomatoes. Stir-fry for 1-2 minutes.
7. Transfer to a serving plate, garnish with chopped green onions (if using), and serve.