Stir-fried eggs and tomatoes is a common home-style dish throughout Asia. I really like it Vietnamese-style also. Just add fish sauce and a pinch of sugar. Very ripe tomatoes are best to use. These same ingredients are also used to make a soupy version (add water and adjust seasoning). Vietnamese versions don’t have starch added.
The Vietnamese also have a clever use for too-ripe tomatoes: soften them with some fish sauce and sugar. Goes very well with fish. (I did post a photo on a thread before)
