Cut the tomatoes into wedges, removing the cores. (If you prefer a more soupy version, you can cut them into smaller pieces.) Thinly slice the green onions, separating the whites and greens.

Beat the eggs with the salt, sugar, and MSG (if using). Set aside.

Make the sauce: In a small bowl, combine the soy sauce, oyster sauce, and sugar. Mix well.

Prepare 2 tablespoons of water and 1 tablespoon of ketchup in separate bowls.

Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water.

In a wok (or pan), heat 2 tablespoons of oil over high heat. Once hot, pour in the beaten eggs. Gently move them around and cook for 45 seconds. (You don’t need to stir vigorously because if the eggs are broken up into pieces, they're more likely to get overcooked when they're mixed with the tomatoes later.) When the eggs are 80% cooked. Remove them from the wok and set aside.

In the same wok, heat 1 tablespoon of oil over high heat. Add the white parts of the green onions. Saute for 1 minute or until fragrant.

Add the tomatoes and a pinch of salt. Pour the sauce into the wok. Stir-fry for 1 to 2 minutes. (As soon as the sauce hits the hot wok, it will slightly burn, creating a smoky umami flavor.)

Add the water and ketchup. Stir and simmer for another 1 to 2 minutes. Once the tomatoes have softened and the juices are bubbling, add the cornstarch slurry and stir well for 30 seconds or until the sauce thickens.

Add the eggs back into the wok. Break them into smaller pieces and stir everything together for 1 minute. Taste and add a little salt if needed. Add the sesame oil (if using) and give it a final mix. Transfer to a serving plate and garnish with green onions. Serve with steamed rice. Enjoy!