Tomato Eggs

This is a Japanese side dish I made to go along with sushi and baby bok choy. Serves 2.


Ingredients
4 eggs
12-15 cherry tomatoes, halved
2 tbsp milk or table cream
2 tbsp stock (veg or chicken)
1/2 tsp sugar
1-2 tbsp oil
1/4 tsp soy sauce
dash chili pepper flakes
fresh ground pepper to taste
fresh chives

Directions
Scramble eggs in a bowl. Add oil, cream, pepper, chili pepper flakes, and soy sauce.

Heat a non-stick skillet with 1-2 oil. Add egg into wok and stir. When eggs begin to form lumps, break them up into smaller pieces. When the eggs are cooked add them to a plate and set aside.

Clean skillet and heat it again with 1 tbsp oil. Add tomato and stir a few times. Add sugar and stock to skillet. Cover with lid and cook for about 30 seconds. Add eggs and chives to tomatoes and stir-fry for about 30 seconds or so.

Serve immediately.