Chinese stir-fried tomatoes and eggs 番茄炒蛋

In a bowl, beat the eggs with 1 teaspoon of salt. At the bottom of each tomato, use a knife to cut the skin to make a cross opening. In a large pot, add 1 cup of water and bring it to a boil over high heat. Add the tomatoes with the bottom side down into the hot water. Cut them into 1/2-inch wide wedges. Make sure to reserve the core as much as possible for the sauce later. Heat a wok/pan over high heat with 2 tablespoons of oil. Add the eggs, stir well with a spatula, about 30 seconds. Use the spatula to cut up the curds for stir fry. Transfer the eggs to a plate. Heat the wok over high heat with 1 tablespoon of oil. Add the tomatoes and salt to taste; give it a stir and cover with a lid for 2 minutes. Cook until the flesh is softened. Use a the spatula to break up the big tomato pieces so that the flesh would quickly form a sauce. Add salt, sugar and ketchup (optional) and mix well. Return the eggs to the wok. Stir until it's well incorporated. Optional: If the sauce is too watery, you can mix the cornstarch and 2 teaspoons water in a small bowl until well combined. Add the cornstarch slurry to the wok and cook for a few more seconds and transfer to a plate. Serve with rice.