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1
Heat half the oil in a wok over the highest available flame until it shimmers and begins to smoke. Pour in the beaten eggs. Leave undisturbed for two seconds, then fold gently with a spatula — two or three sweeping strokes only — to produce large, barely-set curds. Remove the curds from the wok while the surface still looks wet; they are done when they hold their shape but have no dry or rubbery patches.
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2
Add the remaining oil to the same wok over high heat. Add the scored tomatoes and a pinch of salt. Press the tomatoes lightly and allow them to cook, stirring occasionally, until the juice runs freely and begins to reduce into a light, clingy sauce. The dish is ready to proceed when the liquid in the wok is no longer watery but has body and colour.
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3
Return the egg curds to the wok. Add the pinch of sugar and adjust salt. Fold everything together over high heat for no more than thirty seconds — the egg finishes in the tomato sauce and absorbs its colour. The dish is done when the sauce coats the egg and no raw liquid remains in the wok.
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4
Transfer immediately to a warm plate and serve at once with steamed rice. The dish should smell of sweet-sour cooked tomato and fresh egg — clean and direct.