Step 1 (Prep Tomatoes): Score bottom of each tomato with an “X.” Blanch in boiling water for 45-60 seconds until skin peels. Immediately transfer to ice bath for 1 minute. Peel, remove core, and cut into 1-inch wedges (this prevents watery sauce).
Step 2 (Scramble Eggs): Beat 4 eggs with a pinch of salt until yolks and whites are fully incorporated (about 30 strokes). Heat 1 tbsp oil in wok over medium-high until shimmering. Pour in eggs. Let set for 10 seconds, then push cooked edges toward center, tilting wok to let uncooked egg flow. Cook for 90 seconds until just set but still slightly runny on top (eggs will finish cooking later). Remove immediately.
Step 3 (Cook Tomatoes): In same wok, add remaining 1 tbsp oil. Add minced garlic and stir-fry for 30 seconds until fragrant. Add tomato wedges, 1 tsp sugar (balances acidity), 1/2 tsp salt, 1/4 tsp white pepper, and optional 1 tbsp ketchup. Stir-fry for 2 minutes until tomatoes soften.
Step 4 (Create Sauce: Add 2 tbsp water to wok. Cover and simmer over medium-low heat for 3-4 minutes until tomatoes break down into a chunky sauce. Use spatula to gently press some tomatoes to release juices.
Step 5 (Combine Eggs: Return eggs to wok. Gently fold into tomatoes without breaking eggs into small pieces, allowing them to absorb sauce. Cook for 1 minute until eggs are fully set but still tender.
Step 6 (Finish): Stir in chopped green onions. Taste and adjust seasoning.
Step 7 (Serve & Store): Serve immediately with steamed rice or noodles. Best consumed fresh. Leftovers can be refrigerated for 1 day but texture will soften. Reheat gently in microwave at 50% power for 60-90 seconds. Not suitable for freezing.