Cut the tomatoes into cross shapes at the stem side. Optionally, peel the skin by blanching in boiling water for 1-2 minutes.

Remove the seeds if desired, especially if the tomatoes are sour. Dice the tomatoes into large chunks.

Heat 1 tbsp of oil in a pan and stir-fry the diced tomatoes over medium heat until softened.

Season the tomatoes with half the salt and sugar. Stir well.

Crack the eggs, remove the chalaza, and whisk with the remaining salt.

Heat another tbsp of oil in a pan and scramble the eggs until 80% cooked.

Combine the scrambled eggs with the cooked tomatoes. Stir-fry over high heat and add soy sauce for extra umami flavor.