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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. Get that air in there!
In a small bowl, mix together cornstarch (1 tbsp) and water (4 tbsp).
Heat the pan on high heat. When it's hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble.
The pan should still be hot, so add a bit more oil, and then add the julienned ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp). Season with salt (0.50 tsp) and brown sugar (2 tbsp). Keep the tomatoes cooking for about 2.5 minutes.
Give your cornstarch slurry a quick mix if it's settled, and then slowly pour it into the pan, mixing as you go.
Add the eggs back into the pan. Stir it in and let cook for 50 seconds, then turn off the heat to keep it from overcooking. Add the ketchup (2 tbsp)and mix it in.
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!