Cut the tomatoes into chunks and set aside.

Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Add the beaten eggs and scramble until almost fully cooked.

Transfer the scrambled eggs into a bowl and set aside.

Add the remaining 1 tablespoon of oil to the same pan.

Once hot, add chopped scallion and tomato chunks. Cook for about 3 minutes or until the tomatoes are soft and the tomato juices start to come out.

Add salt, soy sauce, ketchup, and sugar to the pan. Mix well to combine.

Add the scrambled eggs back to the pan and mix until the eggs are evenly coated with the sauce.

Garnish with more chopped scallion before serving, and enjoy it with a bowl of warm rice!