Not Mediocre Tomato & Egg Stir-Fry

Ingredients

• 4 eggs

• 1–2 tomatoes (depending on size), cut into quarters or eighths

• 2–3 scallions, chopped

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• Salt, to taste

• Black pepper, to taste

• White pepper, to taste

• 1/2 tsp sugar (adjust if needed)

• Chili oil (NM, of course), to taste

• Ketchup (optional — but don't knock it till you try it)

Instructions

1. Crack your eggs into a bowl. Add Shaoxing wine, salt, black pepper, and white pepper. Beat until smooth.

2. In a hot pan with a little oil, scramble the eggs until just set. Take them off the heat and set aside.

3. In the same pan, toss in your tomatoes. Cook until they soften and start to break down — you want that jammy texture.

4. Add the scallions and cook until they’re wilted and fragrant.

5. Slide the eggs back in and give everything a gentle mix.

6. Season with sugar and a generous drizzle of chili oil (the good stuff). If you're feeling it, a small squeeze of ketchup adds a perfect sweet-acid balance.

7. Plate it up and dive in.