Stir-fried tomato and scrambled eggs

1. Make a cross-shaped cut on the top of the tomatoes and blanch in boiling water.

2. After a short period of time, put the tomatoes in ice water to shock them and remove the skins.

3. Cut the tomatoes into chunks and set aside.

4. Whisk together the eggs, season to taste with a pinch of salt, and scramble them in a skillet with a little oil. Set aside after cooking process is finished.

5. Heat a little oil oil in a separate skillet, add the scallions, and sauté briefly.

6. Add the tomatoes to the scallions, and stir-fry until the tomatoes release their juices.

7. Add the scrambled eggs to the pan with the scallions and tomatoes, and let everything simmer to reduce the tomato juice.