Scrambled Eggs with Tomatoes

Dice the Scallions (2 tsp) . Blanch the Tomatoes (2) in boiling water to peel off their skins for a few seconds, then cut them into chunks.

Heat Oil (2 tsp) in a frying pan. In a medium bowl, whip the Eggland's Best Classic Eggs (4) with the Salt (1/4 tsp) then stir-fry in the pan. Remove medium-well done eggs from the pan and set aside.

Heat some Oil (2 tsp) in the pan. Stir-fry the white part of the scallions and the tomatoes until the red tomato juice comes out. Season with Salt (1/4 tsp) , Granulated Sugar (1 tsp) , Ketchup (2 tsp) , Soy Sauce (1/2 tsp) , and Water (1 1/3 Tbsp) . Mix well.