Clean and wash in running water the dalagang bukid fish. Drain and season with salt. Deep fry until brown and skin are crispy. Set aside.
In a cooking pan, heat oil and saute garlic and onion until fragrant. Add the tomatoes and saute until very soft.
Then add water and bring to a boil. Add the beaten eggs, salt and pepper. Stir until the eggs are slightly cooked and distributed evenly.
Add the fried fish and let it simmer for a few minutes until the fish absorbed some of the liquid. Serve hot.