(by Linda Ding)
5 large eggs
2 T. vegetable oil, divided
3 medium tomatoes (about 1 lb.), each cut into 6 wedges
white rice for serving
Beat eggs until smooth but not frothy.
Heat 1 T. oil in a non-stick skillet over medium-high heat until hot.
Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds.
Immediately scrape eggs into a bowl.
Heat remaining tablespoon oil in skillet over medium-high heat until hot.
Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes.
Sprinkle 1/4 t. salt over tomatoes and stir to combine.
Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through.
Salt to taste and serve with white rice.
(Read Painting the Past, the story that accompanies this recipe.)