This step is optional. You can leave the tomatoes unpeeled, peel just a few, or peel all of them.

Boil water, enough to later submerge the tomatoes. Shallowly score the tomatoes (1.5 lb) with an X, and place into a bowl. Pour the boiling water over the tomatoes, and let them sit for about 2 minutes, or until the peel starts to curl out from the X.

Carefully remove the tomatoes from the hot water, and use a knife to pull the peels away from the tomatoes. They should peel right off!

Cut tomato

Cut each tomato in half and remove the hard bit at the stem. Cut each half further into 4 wedges, ensuring that the core and seeds are still intact.

Cut 5 thin slices of ginger (5 slice), and then julienne into thin strips.

Crack the eggs into a large bowl. Season it with salt (0.50 tsp), and then beat vigorously until well combined. Get that air in there!

In a small bowl, mix together cornstarch (1 tbsp) and water (4 tbsp).

This slurry is important for thickening your sauce to the right consistency, and making it now before the stove is on means you won't be frantically throwing it together while your food overcooks!

Heat the pan on high heat. When it's hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble.

When the eggs are about 80% cooked through, which will take about 35 seconds, transfer them to a temporary plate or bowl. The bowl where you beat them originally will work great!

The pan should still be hot, so add a bit more oil, and then add the julienned ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp).

Season with salt (0.50 tsp) and brown sugar (2 tbsp). The sugar helps tone down the tartness of the tomatoes, so if your tomatoes are especially sour, you can add a bit more sugar to your liking. Keep the tomatoes cooking for about 2.5 minutes. If you're having a hard time keeping the tomatoes at a boil, you may need to cover it with a lid.

Give your cornstarch slurry a quick mix if it's settled, and then slowly pour it into the pan, mixing as you go.

Keep checking the consistency. Depending on how thick you like the sauce, you may not need all of the slurry.

Add eggs & ketchup

Add the eggs back into the pan. Stir it in and let cook for 50 seconds, then turn off the heat to keep it from overcooking. Add the ketchup (2 tbsp) and mix it in.

Give it a taste (but be careful, it's hot!) and adjust the seasoning if needed. Scoop or pour it out into a serving dish, and enjoy!