Steps

1. Finely chop the white part of the long onion and place it in a bowl.
   🕒 02:25
2. Remove the core from the tomatoes and cut them into 4 wedges each.
   🕒 04:07
3. Crack 3 eggs into the bowl from step 1, add 2 pinches of salt, and mix. Whisk until the egg white chunks are mostly broken up.
   🕒 05:06
4. Heat 2 tbsp of vegetable oil in a frying pan over medium-high heat until very hot. (Key Tip! Low oil temperature can cause eggs to stick, so ensure the pan is thoroughly heated).
   🕒 06:06
5. Pour the beaten eggs all at once into the hot frying pan. Stir the eggs, pushing the cooked edges towards the center and bringing the uncooked portions to the outside.
   🕒 07:41
6. Once the eggs are fluffy and slightly undercooked, remove them from the pan. (Key Tip! Overcooking will make them tough, so remove them just before they are fully set).
   🕒 08:47
7. Add a little more vegetable oil to the same frying pan and heat again over medium-high heat.
   🕒 09:02
8. Add the tomatoes cut in step 2 all at once, spreading them evenly in the pan to stir-fry.
   🕒 09:23
9. Sprinkle 2 pinches of salt over the tomatoes and cook until their edges start to soften, almost like searing them.
   🕒 09:55
10. When the tomatoes have softened significantly, add [A] 1 tsp sugar, [A] 1 tsp soy sauce, [A] 1 tsp oyster sauce, and [A] 1 tsp ketchup. Stir well to coat everything and let it simmer.
    🕒 11:01
11. Once the sauce has formed, return the cooked eggs to the frying pan and stir everything together briefly.
    🕒 12:12
12. Plate the dish and finish with a sprinkle of black pepper.
    🕒 12:41