Messinian kagianas (scrambled eggs with tomato) with salted meat

The salted meat blends in perfectly with the mild tomato flavor, thus creating a simple and and delicious dish (primarily due to the seasonality of the tomato).

300 gr. salted meat
3 tbls olive oil
500 ml grated tomato
1 tsp sugar (optional)
4 eggs, beaten
Freshly-ground pepper

Cut the salted meat into cubes and fry them in hot olive oil in a deep frying pan for about 3 minutes. Add the tomato and boil over medium heat for about 20 minutes or until all the liquid has been absorbed. Season the beaten eggs with salt and pepper and add them into the sauce with the salted meat. Stir for 2-3 minutes.