My mom used to order this for my at the Cantonese eateries, where the soft egg would appear in a bath of sweet tomato broth, slightly thick. I always thought it was ketchup in there, but this dish is actually very simple and fresh. The texture should be barely firm tomato with pillowy eggs, less cooked through than a perfect French omelet.
salt to taste
3 tomato, slice into 8 wedges
2 scallions sliced thin lengthwise and 1" long
1 tbsp of sugar
2 tbsp chicken stock
2 tbsp white rice wine
scant dash soy sauce, very light
Heat up the a large pan or seasoned wok to a rather high temperature and then coat with a generous amount of oil. Flash fry green onions. Scramble eggs with salt quickly and then pour evenly into hot pan. The edges should immediately bubble up. Let the eggs set into a layer but don't brown them. Scrape into ridges and set again. This should take less than 30 seconds. There may be some excess runny egg, but that's ok. Scrape the egg into a bowl.
Return the same pan to a high heat. Add tomato with pinch of salt. Stir fry until tomato skins just begin to blister. Add sugar, rice wine, chicken stock, soy sauce and cook until tomato releases juices but some sauce remains. Return the eggs to the pan and toss gently until they are desired texture - just barely brown with lots of slip. Try not to break the eggs by stirring vigorously.
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