In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.

Remove the cores from the tomatoes and cut them into wedges.

Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.

Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.

Serve.