Collegetown Eggs

Directions

1. 1
   Cut the tomato into wedges.
2. 2
   In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper.
3. 3
   Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper.
4. 4
   Beat until foamy.
5. 5
   In a small skillet on medium-high heat, warm the oil.
6. 6
   Pour in the egg mixture and turn the heat down to medium.
7. 7
   In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center.
8. 8
   After about a minute, flip the eggs to cook the other side.
9. 9
   As soon as the eggs are fully set, remove from the heat.
10. 10
    Divide the eggs between two plates and top with the tomatoes.
11. 11
    For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).