Chinese tomato egg

Chop four tomatoes roughly into large chunks, not too small.

Beat eight eggs with salt and cook them in a wok with a little oil, barely moving them so big curds, ribbons and curtains form.

Take the eggs out of the wok and set them aside.

Add the tomatoes with salt, sugar and MSG.

As the tomatoes release water and start to simmer, press them with a wooden spoon to break the flesh and the skin so they become a sauce rather than chunks.

Once the tomatoes are crushed and simmering with no large chunks left, return the eggs so they absorb the tomato juices and the seasoning.