Tomato and Egg Stir-Fry with Scallions

Instructions

1. 1

   Crack the 6 large eggs into a bowl and beat them well. Set aside.

2. 2

   Wash and cut the 3 medium tomatoes into wedges.

3. 3

   Peel and thinly slice the 1 medium onion.

4. 4

   Wash and chop the 4 green onions into 1-inch pieces, separating the white and green parts.

5. 5

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

6. 6

   Add the sliced onion and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant and slightly softened.

7. 7

   Add the tomato wedges and stir-fry for 2-3 minutes until they start to soften and release their juices.

8. 8

   Push the vegetables to the side of the pan. Pour the beaten eggs into the empty space. Let them set for a few seconds, then gently scramble until just cooked but still soft.

9. 9

   Combine the eggs with the tomatoes and onions. Add 1 tablespoon of soy sauce and stir everything together for another 1-2 minutes.

10. 10

    Turn off the heat. Sprinkle the green parts of the green onions and 1 tablespoon chopped cilantro over the dish.

11. 11

    Serve hot, garnished with extra cilantro if desired.