[Optional Step: Peeling the Tomatoes] Bring a large kettle of water to a boil, enough to submerge tomatoes. Using a knife, shallow score the bottoms of the tomatoes with an X mark. Add tomatoes to a large heatproof pot or bowl then pour the boiling water into the tomatoes. Let it soak for about 5-10 mins. Carefully drain the water and remove the tomatoes. The skin should curl slightly and you can peel the skin.

Cut the tomatoes in half then remove the tough stem. Now cut the tomatoes into wedges then roughly cut into about 2-inch chunks.

In a bowl, crack eggs and beat until scrambled. Add about ¼ teaspoon salt, adjust to your taste.

In a wok or pan on medium-high heat, add 1 tablespoon oil and eggs and scramble until cooked mostly through but still slightly wet, about 30 seconds. Remove from the pan.

In the same wok or pan, add another 1 tablespoon oil then add garlic and ginger and quickly sauté until browned, about 30 seconds. Add the tomatoes then stir-fry for about 1-2 mins until tomatoes have softened and juices are released. Add ½ teaspoon salt, brown sugar, ketchup, and oyster sauce and continue stirring. Add cornstarch slurry and stir until sauce has thickened slightly, about 30 seconds.

Adds eggs back into the pan and stir for another 30 seconds until everything is mixed well. Adjust any seasoning (salt, sugar, etc.) to your taste. Transfer to a plate, garnish with chopped scallions, and serve with white rice.