Peel the tomatoes

• Score the tomatoes and blanch them in hot water, then slip off the skins.
• Cut the peeled tomatoes into wedges.

Beat the eggs

• Beat the eggs in a bowl with the salt.

Scramble the eggs

• Heat oil in a wok over high heat.
• Pour in the eggs and stir-fry until just half cooked, then transfer out.

Fry the aromatics and tomatoes

• Add a little more oil and fry the garlic and green onions if using.
• Add the tomato wedges and stir-fry until they start to soften.

Season the sauce

• Add the cornstarch slurry, soy sauce, ketchup and sugar.
• Cook for a minute until the sauce thickens.

Combine and serve

• Return the eggs to the wok and mix well with the tomatoes.
• Serve hot with rice.