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This step is optional. You can leave the tomatoes unpeeled, peel just a few, or peel all of them.
Cut 5 thin slices of ginger, and then julienne into thin strips.
Crack the eggs into a large bowl. Season it with salt, and then beat vigorously until well combined.
In a small bowl, mix together cornstarch and water.
Heat the pan on high heat. Add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around to scramble.
The pan should still be hot, so add a bit more oil. Add the julienned ginger, then the tomato wedges. Stir-fry for about 30 seconds, then add water.
Give it a taste (but be careful, it's hot!) and adjust the seasoning if needed. Scoop or pour it out into a serving dish, and enjoy!