Tomatoes and Eggs - 番茄炒蛋

I made my first tomatoes and eggs dish today!

This should be enough for 2 people for 1 meal.

Ingredients
1 medium size tomatoes on the vine
2 AA organic eggs
salt
sugar


Instructions
1. Beat your eggs in a bowl with chopsticks. Add salt.
2. Cut up your tomatoes.
3. Lots of oil in the wok. 2-3 tbs? Stir the eggs around so they become small chunks. Take them out when they're almost completely cooked since when you dump them back in it'll cook a bit more.
4. More oil, 1tbs? Put the tomatoes in with a bit of water.
5. Add your eggs in when the tomatoes are done. Add sugar.
6. Take them out when you've mixed them. Don't leave it in the wok for too long or it'll overcook the eggs.


Notes
1. You know they're done when you lift your chopsticks from the bowl and the eggs aren't goupy anymore. Instead, they're kind of watery.
2. Cut tomatoes in half vertically, then keep halving them vertically till you've got 1/2 inch slices. I then cut them in half horizontally though the recipe book says not to. I think it's however big you like when you bite into them. But don't cut them too small or else it'll just all melt and become mushy when you cook them!
3. The more cooked eggs are, the firmer they get. So take them out right when the eggs aren't runny anymore. If they're not cooked enough, you can always cook them when you add them back in.
4. You want enough water so that it'll cook all the tomatoes and have some juice leftover to mix w/ the eggs. Mom says to now cover the wok and cook it till it's soft. Longer if you like softer tomatoes.
5. Depending on how sweet the tomatoes are to begin with. The eggs will cook w/ the tomatoes and juice and it'll be slightly gummy and runny, which is just perfect consistency!
6.