Step 1

To prep the tomatoes (also see the video below for cutting demo), cut each tomato in half lengthwise, then remove the core. Cut each half into 3 wedges, keeping the wedges together, then cut the wedges into thirds crosswise.

Step 2

Use a fork to beat the eggs with fish sauce and white pepper just until there are no more big gloopy bits of egg whites.

Step 3

In a non stick skillet, heat about 1 tablespoon of oil over medium high heat, and once hot, add the tomatoes, soy sauce, and sugar and stir to mix. Cook just until the tomatoes are soft but still holding shape, about 1-2 minutes depending on the ripeness of the tomatoes. Stir in the green onions then immediately pour them into a bowl.

Step 4

*This step goes very quickly - once you add the eggs you've got literally 1 minute, so make sure you review the instructions and watch the video demo above before you start! Wipe the pan with paper towel and return it to high heat. Add about another 1 tablespoon of oil and heat until hot again. Add the eggs and quickly use a rubber spatula to scramble them until about 80% cooked (there should be a little bit of raw eggs in the pan), then immediately add the tomatoes and "fold" them into the eggs JUST until mixed and the eggs are cooked through. Immediately transfer them onto a serving dish.

Step 5

Serve with jasmine rice. If you like it spicy, a drizzle of hot sauce, chili oil, chili crisp, or whatever your spicy condiment of choice would be appropriate here.