Chinese Stir-Fried Eggs with Tomatoes | Christopher Kimball’s Milk Street | Recipes, TV and Cooking

Ingredients

• 3 plum tomatoes (about 12 ounces), halved, cored and seeded
• 4 tablespoons unseasoned rice vinegar , divided
• Ground white pepper
• ¼ cup water
• 1 tablespoon ketchup
• 2 teaspoons grated fresh ginger
• 1 garlic clove, finely grated
• ½ teaspoon red pepper flakes
• 1 teaspoon toasted sesame oil
• 3 teaspoons soy sauce , divided
• 8 large eggs
• 3 tablespoons vegetable oil
• Kosher salt