A Chinese version of scrambled eggs and ketchup. I was totally intrigued by this recipe because of the ingredients. I was not let down! So love this! I wish I could give credit where credit is due, but I am notorious for copying recipes and forgetting to write down where it came from. It says 2 servings, but to me, it's more like 1- just for me!
- Cut the tomato into wedges. In a small bowl, gently toss the wedges with sesame oil and a sprinkling of salt and pepper.
- Chop the green onions and place in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
- In a small skillet on med-high heat, warm the oil.
- Pour in the egg mixture and turn the heat down to medium.
- In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan towards the center.
- After about a minute, flip the eggs and cook on the other side. As soon as the eggs are fully set, remove from the heat.
- Divide the eggs between two plates and top with the tomatoes.