Tomatoes and eggs make a generous meal from a short shopping list, but their cooking needs differ. Eggs set quickly. Tomatoes need enough time to release juice and soften. Trying to finish both from the same starting point can leave one overcooked while the other is barely warm.
The family recipe at The Woks of Life uses a helpful sequence: cook the eggs, lift them out, cook the tomatoes, then bring the two together. That sequence is the idea to borrow; use the linked recipe if you want its exact quantities and seasoning.
Prepare the reunion before heating the pan
Set a clean bowl beside the stove for the cooked eggs. Cut the tomatoes before beginning, and beat the eggs in a separate bowl. Keep a spoon and any chosen seasoning within reach. The dish becomes much easier when you are not chopping tomatoes while the eggs continue cooking.
Cook the eggs until set into soft curds, then transfer them to the waiting bowl. Add the tomatoes to the pan and let their juices form the sauce. Return the eggs near the end, folding gently so the curds stay visible rather than breaking into tiny fragments.
Watch the tomatoes rather than insisting on the same cooking time every evening. A firm, less juicy tomato behaves differently from a very ripe one. If the pan is becoming dry before the pieces soften, a little water can help; add it gradually so dinner does not become an unintended soup.
For your first attempt, keep the seasoning simple and taste the tomato mixture before returning the eggs. Note whether you preferred larger curds or smaller ones, and whether the sauce coated rice comfortably. Those observations provide a more useful adjustment for next time than adding several new sauces at once.