The world as I know it seems to surprisingly polarized over the following issue - scrambled eggs with ketchup, and scrambled eggs without. There are some who won't eat eggs without it, and some who won't eat it with (ketchup). To each their own.
Tomato and egg do actually go well together; as evidenced by classic mexican breakfast dish huevos rancheros. The main distinction seems to be that it's more of a tomato-chili salsa - instead of the tomato being sweetened the way it is in ketchup.
The chinese make their own version of huevos rancheros - fanqie jidan - instead of serving it over tortillas, it's most commonly served over rice. The recipe is quick, easy, and during the summer months when produce prices are at their lowest, extremely affordable. The version I just made for a late dinner also included sliken texture tofu.
YMMV, but a general rule of thumb seems to be 1 egg per 1-2 tomatoes depending on size.
Crack eggs and place in a bowl, whisk with a teaspoon of water (the water seems to make them fluffier) and scramble over low heat until they are just cooked through. Remove from heat.
Depending on the size cut the tomatoes into quarters or eighths, and cook them in a saucepan/wok over medium until they release their liquid. Add salt and sugar to taste.
Gently fold in the egg, (and if you want to add tofu as I did, add the tofu here as well).
Remove from heat, let sit for about 10 minutes, then serve, garnished with chopped green onion.
The result will be quite runny, and should be on the sweet side, but the green onion (scallion) adds just enough edge to balance the sweetness.
Serve over rice.
Ingredients:
Eggs
Tomato
Sugar
Salt
Tofu (optional)
Green Onion
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