Amidst the lively dance of ingredients in the kitchen, a delightful fragrance fills the air. Stir-fried Tomatoes and Scrambled Eggs, a savory delight, emerges from the sizzle of the wok. With each tender tomato wedge and fluffy egg, it's a culinary journey that beckons memories of home-cooked comfort and shared meals around the table.

Ingredients:

1. 6 large eggs

2. 8 tomatoes

3. Scallion - finely chopped

4. Cooking oil (any type will work)

5. Salt

Method:

1. Wash the tomatoes and gently cut a small cross across the top of each tomato, just deep enough to pierce the skin. Place into a pot with water and wait until it turns into a boil.

2. In the meantime, crack the eggs into a bowl and whisk gently until all yolks are broken up and combined evenly with the egg whites. Then, add in 3 pinches of salt and continue to mix well.

3. A few minutes after the water comes to a boil, you should see the skin of the tomato start to peel from where you cut it. At this point, gently remove the tomatoes from the pot and set them aside, and carefully pour the hot water out. Leave the tomatoes for a few minutes to cool down until you can touch it with your hands without getting burnt.

4. Gently peel the skin of the tomatoes off, and cut the tomatoes into wedges (also cut out the stem of the tomato during this process).

5. Heat up some cooking oil in your wok/pan and scramble the eggs, remove your eggs and set aside.

6. In the same wok, add in your scallions and scramble gently for a few minutes (do not over scramble your scallions, because they will get mushy and give off a less pleasing taste).

7. After your scallions are scrambled, add in your tomatoes and stir-fry until the tomatoes are almost soft.

8. Add in the eggs, and continue to stir-fry for 1-2 minutes. If there is little moisture left in your pot/wok, add in a bit of water and continue to stir-fry until the tomatoes are completely softened (you can adjust the cooking time of the last part depending on your preferred texture of the tomatoes). You are now ready to enjoy the dish.

Serving Recommendations:

This dish is best served over some white rice