1. Thoroughly whisk eggs in a bowl.
2. In a hot wok, heat 2 tbsp of oil until it just starts to smoke.
3. Pour in whisked eggs, and scramble on high heat.
4. Once the eggs start to solidify, season with salt and white pepper and remove from the wok.
5. Heat 3 tbs of oil in the wok and sauté the scallions until it starts to brown.
6. Add the tomatoes and season with soy sauce, oyster sauce, ketchup, and sugar.
7. Once the tomatoes start to release their juices, add water and simmer for a few minutes.
8. Combine the cornstarch with 2 tbsp of water and pour into the tomato sauce.
9. Once the sauce has thickened up, combine the scrambled eggs with the sauce.
10. Garnish with green onion and serve with rice or noodles.
