It’s a dish that’s peasantry in origin and exceedingly simple in execution, but transcends its two constituent ingredients by a li (a Chinese mile).
De-skin the tomatoes: Ready a pot of boiling water and an ice bath. With a paring knife, lightly score the bottom of each tomato with a cross. Drop the tomatoes in the boiling water and cook 10 to 15 seconds. Remove them from the water and immediately plunge into the ice bath. Peel the skins off of the tomatoes; they should come off really easily. Then, slice each tomato into 8 wedges.
Cook the tomatoes: In a pot or a small pan, heat the tablespoon oil over medium heat. Add about half of the tomatoes, season with a pinch of salt, and cook 6 to 8 minutes, until the tomatoes are really soft and have turned into a thick puree. Add the rest of the tomatoes, cook 3 minutes longer, then set aside.
Scramble the eggs: Crack your eggs into a cold saucepan and add the knob of butter. Place over medium-low heat. As the eggs cook, stir continuously with a spatula, scraping the bottom bits off the pan to prevent large chunks from forming. We want velvety smooth scrambled eggs here. It takes a while to come together, but you should get just barely set scrambled eggs within 4 to 5 minutes of stirring and cooking.
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