I fell in love with this dish when I was in college. This was one of the best dishes in our dinning hall. Later on I noticed that a lot of people like this dish, too.
2 large (ripe, or close to ripe) tomatoes, 4 large eggs, seasoning.
1. Soak tomatoes in hot water for about one minutes, then take tomatoes out, peel and chunk to whatever shape you like.
3. Heat up skillet on high heat, add cooking oil, then pour eggs into skillet, cook until eggs are firm. Meantime, keep stirring so eggs will break into pieces. Put cooked eggs back to the bowl, set aside.
4. Add cooking oil to skillet, keep cooking on high heat. Add tomatoes into skillet, add salt, sugar and some pepper to taste, cook until tomatoes get tender and the juice get thick.
It tastes better when you add more sugar compare to regular dish. My goal is cook it with a sour and sweet taste.
5. Pour eggs into skillet, mix well.
6. Mix a little bit corn starch with water, then pour into skillet, stir very quickly.
7. Transfer to a plate, serve hot.
I love it better when serve over rice or noodles.