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Wash and slice your tomatoes into 6 wedges removing the little belly button base.
In an oiled pan, add the tomatoes and minced garlic, give it a stir for 2 minutes and then season with chicken powder, white pepper, sugar, salt and fish sauce then stir together.
After a couple minutes, add in your ketchup.
Give it another mix then add in some water. Cover and let the tomatoes soften for 5 - 7 minutes before cracking in an egg then turn off the heat and mix it in.
Garnish with spring onion and spoon a big heap of it over steamed white rice.