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1. Remove the stems of the tomatoes, then cut them into bite-sized pieces.
2. Optionally, remove their skin beforehand (see note 1 to learn how).
3. Crack the eggs into a bowl and add 2 tablespoons of water.
4. Beat until the whites and yolks are well integrated.
5. Heat 1½ tablespoons of oil in a skillet/frying pan over high heat until very hot (see note 2 if using a carbon steel wok).
6. Pour in the beaten egg.
7. Allow the bottom part to set first.
8. Then move with a spatula so that the running part flows to the hot surface to cook.
9. Break the scrambled egg into bite-sized pieces then transfer out to a plate.
10. Add the remaining ½ tablespoon of oil to the same skillet/pan/wok.
11. Fry sliced garlic over medium heat until fragrant (do not burn).
12. Put in the chopped tomato.
13. Stir-fry for 20 seconds or so.
14. Add ¼ cup (60ml) of water.
15. Leave to cook until the tomato becomes a little mushy.
16. Add the scrambled egg.
17. Sprinkle salt, sugar and scallions over.
18. Give everything a quick stir to combine.
19. Dish out and serve immediately with steamed rice, or as a topping for noodles (see note 3 if using a carbon steel wok).

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