My stepdad taught me to make the best tomato scrambled eggs in the world.

1. Beat three eggs and add a splash of milk.
2. Heat some oil in a nonstick pan on high heat. Add the eggs with lots of oil and scramble them. Remove to a separate bowl while they are slightly scrambled but still largely runny.
3. Slice two green onions lengthwise and slice again into two-inch segments.
4. Roughly chop three tomatoes and press out the seeds and juice through a strainer.
5. Wash the pan and put it back onto high heat again with oil.
6. Add the tomatoes and green onions and cook them, shaking the pan but not stirring.
7. Add a generous amount of rice wine, sugar, and salt. The rice wine gets rid of the pungent tomato flavor, and the sugar softens the taste from being too sour.
8. Cook until the tomatoes seem cooked through--five or six minutes?--and then add the eggs again.
9. Stir a bit, and cook until the eggs are set.
10. Serve immediately.