I had never heard of egg and tomato stir fry before I moved to China. Once there, I saw (and ate) it everywhere, and it quickly became a favorite. Because it’s a homey, comforting dish, a cheap meal out, and, for some, a hangover cure, it was much-loved by the student population where I taught. As we traveled around China, it featured on lunch buffets for day-long tours and on menus at youth hostels. It was one of the few menu items we could identify by character (although a couple times we ended up with egg and tomato soup). Suffice to say, I very quickly went from egg and tomato stir-fry ignorant to an aficionado. And what quickly became apparent as we ate our way through some amazing egg and tomato dishes to some offensive and downright shameful ones was that simple does not equal good. The dish really does take some finesse and the proper ingredients. Not all tomatoes work in this dish. The best option is a classic beefsteak tomato. You want a tomato that has quite a bit of liquid and is not too sweet. The finesse comes with the seasoning and cooking. You want the tomatoes to have a bit of sweetness (hence the pinch of sugar) and the eggs to be fluffy and have a hint of sesame. This recipe does not rival the best of the best, but it comes pretty close. I’m still kicking myself for not learning how to make this dish from a Chinese grandma. I’m sure she would have a thing or two to teach me. This dish is a great lunch or dinner. It’s nice as is or served with rice, on its own or alongside Bok Choy and Shitake Mushrooms or Chicken and Peppers Stir Fry.