Instructions

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1. Remove the stems from the tomatoes and cut them into large chunks. In a separate bowl, beat the eggs and set aside.

2. Heat a pan over medium heat with a little oil. Add most of the tomato chunks and stir-fry until they release their juices. (You may add a small amount of water to help extract more juice.)

3. Once the tomatoes begin to soften and release juice, add the remaining tomato chunks and stir-fry together.

4. Season with ketchup and light soy sauce, mixing well.

5. Push the tomatoes to one side of the pan, add a little more oil, then pour in the beaten eggs. Let them cook slightly before stirring everything together until well combined.

6. Cook the eggs to your preferred doneness, then serve immediately.