tomato beef w/ egg

This is a very homey dish and one of my hubby's favorites. It's very simple to make and tastes great over rice.

Ingredients: ripe tomatoes, beef and eggs

Cut tomatoes into 2" cubes, depending on which kind you buy (roma - cut into quarter or 6-8 pieces depending on size). Beef - use anywhere between 1/2 to 3/4 pound. I normally buy flank or skirt steak - slice thinly and marinate. Eggs - use 6-8 depending on size, beat it w/ a sprinkle of salt and a dash of milk.

Heat up pan with a drizzle of oil. Add beef, stir fry to add flavor - when medium cooked, add tomatoes to pan and stir then put lid on. When it heats up, press and flatten tomatoes - add sugar and a sprinkle of salt to taste. Add egg and swirl around until mixed, swirl everything around to ensure eggs don't stick to pan. When eggs has a nice soft scramble consistency, turn off and remove from heat.