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 tablespoon 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.