Scrambled Eggs and Tomatoes
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
- 2 large eggs, beaten
- 2 tomatoes, coarsely chopped
- 1 ½ teaspoons sugar
- salt to taste
- 1 dash soy sauce
- 1. In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- 2. Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.