Cut the tomatoes into eighths and set aside. Whisk the eggs and season with salt, then fry them in hot oil in a wok or pan. I always let the whole thing become a kind of omelette and then later cut it into bite-sized pieces in the pan. This is good if you want to eat the whole thing with chopsticks. Remove the eggs from the pan and roughly clean the pan.
Put the oil, garlic and leek in the pan, sprinkle with a pinch of salt. When the garlic turns slightly golden, add the tomato pieces to the wok or pan (should be big enough!). Lightly reduce the tomatoes until the skin loosens and a sauce forms.
Now salt (for the amount about 1 - 1.4 teaspoons) and add the sugar (about 1 - 2 teaspoons) - depending on your taste, it should taste sweet and sour in the foreground and only slightly salty, since the egg is also added.
Now add the egg pieces and let simmer briefly. Rice tastes good with it, but noodles also work!
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