Chinese Scrambled Egg & Tomato

Ingredients:
1 egg, beaten, seasoned with 1 tsp salt
1 medium tomato - cut into big chunks (halve it, cut the half into 4 wedges, and halve the wedges)

Heat 1 tablespoon vegetable oil over medium heat. Fry the egg like a flat omelette (don't scramble it up in the pan) until lightly golden brown on both sides. Remove from pan and cut into large bitesize pieces. Return the pan to the stove, and add another tablespoon of vegetable oil. Add the tomatoes and allow to saute for about a minute. Add 1/4 cup hot water and bring it to a boil. The skin should come off the tomatoes and curl up. Add a 1 tsp of salt. Return the fried egg into the pan. Stir together. Remove from heat and serve.