Scrambled Eggs with Tomatoes AKA 蕃茄炒蛋

I have tried several versions of this dish. From my Mom's recipe to the various recipes found online and the ones in cookshows. There are also various ways to cook this dish. Some states to cook the eggs first whereas some states to cook tomatoes first. And the others, cook both eggs and tomatoes together. In the Taiwan celebrities' cookshow - 型男大主廚, the chef said different methods of cooking this dish have different textures in taste. And it's true!

Anyway, I added ketchup in my recipe as I find the dish a tad too bland for my liking.

Ingredients

2 tomatoes
2 eggs
1/2 teaspoon of soya sauce
1/2 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of tomato sauce
Spring onions (finely chopped)

Preparation
Boil the tomatoes for a minute or so.
Remove tomatoes from boiling water and place them in iced water.
Remove and discard skin from tomatoes.
Cut tomatoes into small chunks and set aside.
Add soya sauce to the eggs and beat well.
Pour beaten eggs into a heated oiled pan and stir well.
When the eggs begin to set, dish up and set aside.
Toss the tomatoes into the pan.
Add in salt, sugar, tomato sauce and stir well.
Return the eggs to the pan.
Stir fry everything and remove from heat when the tomatoes soften or when the gravy is bubbling.
Sprinkle spring onions before serving.