Trứng Chiên Cà Chua (Tomato and Egg Stir-Fry)

Method

1. 1

   Beat the eggs with a pinch of salt and pepper.

2. 2

   Heat half the oil in a skillet over medium-high and pour in the eggs. Scramble gently into soft curds, then lift out onto a plate.

   💡 Pull the eggs while still slightly underdone — they finish cooking once folded back into the hot sauce.

3. 3

   Add the remaining oil to the same pan and cook the garlic 30 seconds until fragrant.

4. 4

   Add the tomato wedges, sugar and salt and cook, pressing gently with the spatula, until the tomato breaks down into a loose, jammy sauce, 6–7 minutes.

   💡 Pressing the wedges speeds the breakdown — you want them collapsing into sauce, not holding their shape.

5. 5

   Fold the eggs back into the tomato sauce and warm through 1 minute, breaking them into looser curds as you go.

6. 6

   Scatter with spring onion and serve hot over rice.