Chinese Tomato and Egg Dish

2 tomatoes, cut into large chunks
6 eggs, beaten mixed with 1/4 cup milk
2 tsp of soy sauce
1 teaspoon sugar
2 large stalks of scallions, chopped
2 T peanut oil (or oil of your choice)

Beat the eggs, add the milk and 1 tsp of soy sauce and beat together. Set aside. Put 1 T oil in a wok and heat. Put tomatoes in wok and stir for about 5 minutes until tomatoes soften into a mushy sauce like consistency. Add the tsp of sugar and stir. Add the tsp of soy sauce. Remove from wok and place in a bowl to the side. Put another T of oil in the wok and heat scallions for 30 seconds. Add eggs on medium high heat, stirring occasionally to scrape the congealing egg from the bottom of the wok. When eggs become a soft, wet consistency, dump the tomatoes on top and fold into the eggs until the egg becomes firm and the tomato sauce evenly coats the egg. Serve with rice and a couple of other stir-fry dishes such as stir-fried broccoli and cauliflower. Produces 4 small 1/3 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LINAPIE.