Should I peel the tomatoes?
Nope. If your tomatoes have very thick skins, you can peel them, but most of the time the skins soften in the stir-fry and disappear into the sauce. If you want the silkiest texture, choose ripe tomatoes and cut them into wedges.
What kind of tomatoes work best?
Ripe, juicy tomatoes are the goal. Roma tomatoes give you a thicker sauce, while vine or beefsteak tomatoes make it juicier. Cherry tomatoes work too, but cut them in half so they break down faster.
Why add sugar?
A small amount balances tomato acidity and makes the dish taste rounder and more “tomato-y.” It does not make it sweet. Think of it as seasoning, like salt.
Can I make it without cornstarch?
Yes. The sauce will be thinner and more brothy. If you want a natural thickener, simmer the tomatoes a minute longer to reduce.
How do I keep the eggs fluffy?
Cook them just until set, then take them out. Eggs keep cooking from residual heat, and they will finish perfectly when you toss them back into the tomatoes at the end.
Any easy variations?
Add-ins: A handful of peas (stir in when the tomatoes start to soften) or a pinch of MSG for extra savoriness, if that is your thing.
Spice: Chili crisp, sliced fresh chili, or a pinch of red pepper flakes right at the end.
Tomato backup plan: In a pinch, use a can of diced tomatoes (drained a bit). The texture is softer and less fresh, but it still hits the cozy, saucy goal.
