• Crack all the eggs into a bowl and whisk vigorously with salt, soy sauce, sesame oil, and ground white pepper until the mixture is smooth with no lumps set aside
• Combine cornstarch and water to make the cornstarch slurry. Stir half of this mixture into the eggs and whisk again to combined

Cook the tomatoes:

• If you prefer the tomatoes in larger pieces, simply cut into quarters instead of smaller chunks like I did
• Preheat your wok or skillet until hot. Add 1 Tbsp cooking oil. Swirl around to cover the base. Add the white part of the chopped scallions and stir fry for about 10 seconds. Add the tomatoes, salt, ketchup, sugar, and water (if you want more sauce in the final dish). Stir and continue to cook over medium heat until the tomatoes start to release juice and started to soften and break down a bit. We don't want the tomatoes to turn into mush however.
• Give the rest of the cornstarch slurry a stir and pour the rest of the half into the tomatoes and stir again until the sauce thickens.

Add the eggs:

• Add the beaten eggs to the tomatoes. Let them cook undisturbed for about 10 seconds and then gently scramble and fold the eggs as you cook but you don't want to break the eggs too much that they look like porridge. The eggs should be barely set. Have a quick taste and season with more salt and pepper if needed. Off the heat and fold in the chopped green onion.

To serve:

• Serve immediately with some rice