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Crack eggs into a medium bowl and season with salt and pepper. Beat until smooth and set aside.
Heat a tablespoon of oil in a wok over medium-high heat. Add the eggs and cook, stirring lightly until just set but still runny. Pour the eggs back into the bowl, and wipe out the pan.
Add another tablespoon of oil into the wok. Add garlic and white parts of green onion and cook until fragrant, about 15 seconds.
Add tomatoes, ketchup, oyster sauce, sugar, and water, and cook until the tomatoes have softened, about 1-2 minutes.
Pour in the cooked eggs and stir to combine. Add salt to taste if needed, and finish with sesame oil. Garnish with green onions, and enjoy!