Stir-fried tomato and scrambled eggs


Stir-fried tomato and scrambled eggs is a common dish in China. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens.
Shakshouka is a very similar dish eaten in the Levant of the Middle East. The dish is also considered a main dish in various parts in the Arab world.
A version of this dish, called ginisang kamatis at itlog, is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal.

Preparation

Scramble eggs and set aside. Stir fry wedged tomatoes til tender and put the eggs back into the heat together with the tomatoes. Stir till both eggs and tomatoes are done.
Alternatively, tomatoes are fried first for about a minute, then salt is added, and eggs are added last. The dish is cooked until eggs are done.