Chinese tomato and egg stir fry

Beat the eggs with fish sauce and, if wished, a little white or black pepper; use about 80 g of tomato per egg.

Heat a non-stick skillet, which gives maximum surface area for the tomato juices to evaporate; add a little oil.

Add the tomatoes and turn the heat up; season with soy sauce and a little brown sugar and mix.

Cook, stirring now and then, until the tomatoes are soft and juicy but still holding their shape; turn off the heat and set them aside.

Scrape the pan clean, since the sugar could burn, and wipe it with paper towel.

Heat the pan again on high, or medium-high, with a little more oil.

Add the eggs and scramble quickly until luscious and juicy but still a little liquid.

Return the tomatoes and toss quickly until the eggs are done.

Off the heat stir in green onions and plate.