• 4 eggs
  • 1 teaspoon Shaoxing rice wine, sherry, or mirin (optional)
  • ½ teaspoon sesame oil (optional)
  • ¾ teaspoon sea salt
  • 3 tablespoons neutral oil, such as grapeseed
  • 2 tomatoes, cored and quartered
  • pinch of sugar
  • 2 scallions, thinly sliced on the bias (optional)
  • cooked rice or wheat berries, for serving

Serves 1-2


  1. Beat eggs with the rice wine and sesame oil, if using, and salt.
  2. Warm grapeseed oil in a large skillet set over medium heat. Using a spatula, push eggs into large, barely set curds, about a minute. Transfer eggs to a plate.
  3. To the same skillet, add the tomatoes, and sprinkle sugar over. Let cook until juicy, about 2 minutes. Add the scrambled eggs back to the pan, stir just to combine, then remove from heat. Top with scallions, if using, and serve with rice.