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Heat a wide saute pan over medium high heat.
Saute onions in olive oil until the edges are browned.
Add diced tomatoes and minced garlic.
Stir occasionally and cook until tomatoes are completely wilted.
If your tomatoes are watery, make sure the majority of the liquid has evaporated.
Add tomato paste, Yemeni Hawayij, and salt.
In a bowl, crack your eggs and whisk them until they are well combined.
Optional: whisk in the sliced green onions into the raw eggs.
Pour the egg mixture over the onion and tomato base then stir eggs over low heat until you reach your preferred doneness.
Adjust salt to taste and garnish with chopped parsley.
Tip: For moist scrambled eggs, remove from heat when you can still see some wetness/moisture.