1Dredge filets in flour and shake off excess flour. Heat oil in large skillet over medium-high heat and fry filets until the a lightly browned, about 1 minute per side. Remove from pan to a paper towel lined plate. Set aside.
2Add garlic and onion to skillet and sauce until onion begins to soften. Add tomatoes and cook
3until totally wilted, adding some water if it dries out before the tomatoes get mushy.
4Season with fish sauce and pepper, add more water and bring to a boil.
5Nestle the fried fish in, then add the beaten eggs -- do not stir. Let the eggs cook thoroughly, about 3 minutes.