Step 1

Slice your tomatoes into 6 even slices each

Step 2

Beat your eggs and add a pinch of salt

Step 3

Heat up a non-stick pan over medium-high heat with 1 tbsp of cooking oil. When the oil is hot, add the eggs and scramble them. You'll know they're done when they start to brown

Step 4

Remove the eggs from the pan and set aside

Step 5

Reduce heat to medium and add the remaining ½ tbsp of cooking oil. The pan should still be hot, so you can immediately add in the sliced tomatoes. Add in the ½ tsp of salt and 1 tbsp of sugar and mix well

Step 6

Add in 2 tbsp of water and cook covered for about 10 minutes, or until the tomatoes have completely softened. Stir the tomatoes every 2 minutes, and when the tomatoes have softened a bit, crush them to squeeze out the juice

Step 7

At this point, if there isn't much liquid at the bottom of the pan, start adding more water 1 tbsp at a time until the tomatoes look a little bit soupy

Step 8

Add the eggs back into the pan and cook for another 2 minutes. Serve with a side of rice!