Cut a shallow “X” in the bottom of each tomato. Prepare a large bowl of iced water.

In a pot, boil enough water to completely submerge the tomatoes. Bring water to a boil.

Add tomatoes to the pot, boil over high heat for 30 seconds.

Immediately put the tomatoes into the ice bath.

Once the tomatoes are completely cooled, peel off the skin easily.

Cut tomatoes into halves, cut off the steam, then cut into wedges.

Mince 1 garlic clove. Cut 1 green onion into thin pieces, separate the white parts and the green parts. Set aside.

Crack 4-5 eggs into a bowl, add ½ tsp of salt, whisk thoroughly.

Add 2 tbsps of cooking oil to a wok, heat up the oil over high heat for about 1 minute until you can feel the hot air above the wok.

Add in the beaten eggs to stir fry over high heat for 30 seconds.

Get the eggs out immediately after 30 seconds. They should be half cooked. Set aside.

The wok should be still hot now. Turn heat to medium high. Add 2 tbsps of cooking oil to the wok.

Stir fry chopped garlic and the white part of a green onion for about 10 seconds until the garlic turns slightly yellow.

Add in the tomato chunks. Mix all the ingredients well.

Add in ½ tbsp of salt, 1 tbsp of light soy sauce, 2 tbsp of ketchup, ½ tbsp of sugar. If your tomatoes are not very juice and there's basically no sauce in the wok, you can optionally add in ¼ cup of vegetable stock or water. Mix all the ingredients well and let them boil for about 1 minutes.

Add in the scrambled eggs. Break up large egg pieces into bite-size pieces. Stir fry for 30 seconds to let the eggs to absorb tomato soup.

Turn off heat, plate, and garnish with the green part of a green onion.

Enjoy with steamed rice.