Stir-Fried Tomato and Scrambled Eggs (ฟานเฉียเฉ่าตั้น)

1.Make a cross at the bottom of tomato. Blanch in boiling water for a minute and plunge into an iced water. Peel the skin and cut into bite size.

2.Cook garlic in the oil until crispy. Remove garlic to drain. Take half of the garlic oil out.

3.Add eggs into the pan with the garlic oil. Season with salt and pepper. Stir until just scrambled and set aside.

4.Add the remaining garlic oil back in. Add tomato, salt, pepper, and paprika. Toss to combine. Add eggs back in and toss to combine as well. Use spatula to break eggs up into small lump and transfer to a serving plate. Drizzle some sesame oil. Garnish with crispy garlic and spring onion.