Season the bangus belly with salt and pepper.

Heat 4 tablespoons of cooking oil in a frying pan over medium heat. Fry the bangus belly until golden brown and crispy on both sides. Set aside.

In the same pan, heat 2 tablespoons of cooking oil. Sauté the minced garlic until it becomes fragrant and lightly golden. Add the sliced onion and cook until it becomes soft and translucent.

Add the chopped tomatoes to the pan. Cook until the tomatoes are soft and have released their juices, stirring occasionally.

Add one cup of water and bring to a boil.

Add the fish sauce and black ground pepper. Mix well and let it simmer for 2-3 minutes to combine the flavors.

Pour the beaten eggs into the pan, stirring continuously to create a silky, slightly thickened sauce.

Add 1-2 tablespoons of brown sugar depending on the sweetness you want. Add salt to your desired taste.