Hi Kim, I'm so happy to hear you enjoyed this so much! It's a nice quick meal.

Delicious! Making a second batch after enjoying this for breakfast yesterday. Move how moist and umami it is.

Hi Katherine, adding starch to eggs is a fairly common practice in Asia and the same principle works here as the starch in the tomato mixture gets mixed into the eggs as you scramble them. As for doing the eggs first if you like your eggs firmer and separate from the tomatoes, it's a good idea to cook them first. If you like your eggs more creamy and melded with the tomatoes, this is the way to go.

Hi Kristen, I'm sorry to hear it didn't work out for you. There are a couple of possibilities 1) The tomatoes should still hold their shape after they've been cooked. If they fell apart, it could have been because they were too ripe, or they were cooked for too long (they don't need to be stir-fried for very long). 2) Because you're cooking the egg in the thickened tomato juices, it's important to let the egg form larger curds. If you mix it too aggressively the tomato juices will get mixed into the egg before it sets and this will result in something like what you described. Once you pour the egg in, turn down the heat all the way and don't stir it until you have a layer of cooked egg at the bottom of the pan. Then when you stir it, you really just want to life the curds up at the bottom to allow the uncooked egg to go underneath. Once the egg is mostly cooked through, you can give it a light scramble but again you don't want to be super aggressive here, just enough to break up any huge curds and distribute the tomato through the eggs.

My dish came out very soupy. The flavor was good but it looked like something my doggy might have regurgitated. Not pretty at all. I’m wondering if my tomatoes were too ripe, and therefore liquified too quickly? Thoughts on how to keep it pretty looking?

I've been on a bit of a roll trying your recipes, and this one was great as usual. I think it is so smart to use ketchup, especially in the winter time when tomatoes aren't in season. I made this for breakfast, and it was delicious--it tasted like a comfort food to me. Eggs and rice for breakfast is always tasty, but this dish made it extra special!