1. Prepare the tomato by cutting it into medium size chunks
2. Crack the eggs and whisk them so that the yolk and whites are completely combined
3. Heat 2 tbsp of oil over medium heat and add the egg mixture to the pan
4. Lightly fold the eggs as they cook and remove from heat before they are completely cooked
5. Heat 1 tbsp of oil with the minced garlic and add tomato chunks
6. Gently press on the tomato chunks with a spoon to release some of the juices
7. When the tomato juice begins to bubble, add the eggs
8. Stir-fry and season with salt and sugar to taste
9. Remove from heat and garnish with chopped scallions to serve

Recipe Tips:

Ripe tomatoes work best for this recipe since they are sweeter and more juicy. High heat and oil make the eggs fluffy. This dish is usually served with rice, but it also goes well with noodles.