Select sufficiently ripe (juicy) tomatoes, remove their stems, and cut them into small pieces.

Using a whisk, beat the eggs with a small pinch of salt and pepper until a thin layer of fine bubbles forms. The air inside the egg mixture will make the eggs fluffy and tender. You can add a bit of rice wine to the eggs - they will be even fluffier.

Heat the oil in a wok until it's very hot and pour in the egg mixture. Wait a few seconds until the mixture sets. Immediately reduce the heat, then break the eggs into smaller pieces, remove them from the wok, and set aside.

Add a bit more oil to the wok, increase the heat, and add the tomatoes and spring onion if using. Stir-fry until the tomatoes release their juices and soften. Then add 2 teaspoons of sugar and ½ teaspoon of salt.

Add the eggs you set aside, briefly stir-fry, mix together, and serve immediately. You can garnish with the remaining chopped spring onion.