This recipe honestly takes longer to read than it does to make. Don't be intimidated. It's simpler than usual ;3

im really starting to think i should get some new bowls or something, change up the presentation a bit though. maybe clear off some space on the bar counter so i don't have to grate your eyes with the despicable fakeness of this phony-ass wood-pattern table. trust, me, i hate it too. But these eggs... These babies actually turned out surprisingly all right. I would have made an omelet with them, but onions aren't really enough to fill an omelet. Plus I still can't fold an omelet without it breaking in half :'I

INGREDIENTS

-3 eggs (preferable jumbo)
-1 average-sized onion of any strain
-a tomato
-chicken seasoning salt (or any other variety of seasoned salt)
-cumin
-black pepper
-brown sugar
-garlic powder
-milk
-little bit of cheese (i used pepper jack)
-sesame oil
-fish sauce (totally optional. i can think of a few people who wouldn't like that stuff.)
-olive oil

PROCEDURE

-Chop the onion into whatever size pieces you want, sprinkle them liberally (or conservatively, totally your call) with the seasoned salt and cumin, and toss them around a bit to get them coated with it. Heat some olive oil in a frying pan over low-to-medium heat and toss the onions in the pan. Stir them around every now and then.

-While sauteing the onions, cut the tomato into wedges.

-Beat the eggs in a bowl with a bit of milk. Add as much garlic powder as you want and mix it through.

-Grind some pepper into the onions. Continue the mixing and the sauteing as long as you're comfortable cooking them. It's okay if they're a little burnt. It builds character.

-Pour the beaten eggs into the pan with the onions and turn the heat to medium-low if it isn't already. Mix it up like you would while cooking scrambled eggs. If you don't know how to do that, just go with your instinct.

-Break up the cheese and sprinkle it into the eggs, if you so decide. Mix it through and carry on.

-If you would also add fish sauce, add as much as you want at this point. If you've never used fish sauce before, I'd personally advise trying not to add too much, since it's kinda... potent.
UPDATE: DO NOT ADD THE FISH SAUCE WHILE THE EGGS ARE COOKING.
I made that mistake today. it didn't ruin them but OH GAWD THE SMELL


-Plate/bowl it up, scrape the pan clean, and top it with some sesame oil and mix that in too. Just enough to make the eggs a little oily.
UPDATE: ok, NOW you can add the fish sauce without stinking up the kitchen like last week's roadkill.

-Sprinkle a tiny bit of brown usgar onto the tomato wedges. Raise the heat on the stove to a medium-high type of deal, put more oil in the pan and place the tomato slices sugar-side down. It should be hot enough to make them hiss like disgruntled hellfire. Careful not to get splattered, because it'll burn like disgruntled hellfire too.

-Fry the tomato until it gets some good color on the cooked side and CAREFULLY put them next to the eggs. And give them some cooling time. They'll need a few before you can even safely consider eating them.