Wash and quarter the tomatoes.

Chop the green onion and set aside ¼ of the green part for garnishing.

In a bowl, whisk together the eggs and 1 – 2 tbsp water and a pinch of salt.

In a non-stick pan, heat up 1 tbsp oil over medium heat. Once shimmering, add the green onion. Cook for 30 seconds until fragrant.

Add the eggs to the pan. Let it cook for 30 seconds or until it forms a large piece before stirring.

Gently stir a few times. Remove the eggs from the pan when it’s just so slightly undercooked.

In the same pan, add 1 – 2 tsp oil, add tomatoes. Let it cook for a couple of minutes. Add sugar and ¼ cup of water or vegetable broth.

Cook for 1 – 2 more minutes until the tomatoes are soft. You can press them with the spatula gently to get more juice out.

While there is still some juice left in the pan, add the eggs back in. Season with more salt to taste.