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.

Add the eggs to the pan, and stir-fry with the tomatoes sauce.

Plate and top with rest of green onions on top. Serve, and enjoy!