Prepare the tomatoes: cut 2 tomatoes into wedges and dice 1 tomato into small pieces.

Heat 2 tbsp of oil in a wok or pan over medium heat. Once hot, pour in the eggs and let them sit for a moment to form soft curds. Then gently scramble into big chunks. Remove and set aside.

Add 1 tbsp of oil to the wok. Add the garlic and scallions, cooking until soft. Stir-fry the tomatoes (1 diced and 2 in wedges)

Season with 1/2 tsp salt, black pepper, sugar, ketchup (if using), and 3 tbsp of water for 1–2 minutes until they soften and release their juices.

Add the scrambled eggs back into the wok and stir gently to combine. Cook for another 30 seconds. Garnish with scallions.

Serve the tomato and egg stir-fry hot with rice.Enjoy!