In a large bowl, whisk together the large eggs and soy sauce until well combined. Set aside.

Heat a wok or large pan on medium heat and once hot, add about a tablespoon of oil. Add whites of green onions and garlic. Saute for a few seconds, or until tender and fragrant.

Add tomatoes, then saute for a few seconds to combine with aromatics. Sprinkle in sugar, and pour soy sauce along the edges to create a little char. Stir to combine well, then reduce heat to medium-low and cover. Cook for 1-2 minutes, checking at the 1 minute mark to check tenderness and stir to prevent burning. Tomatoes should be very soft and tender.

Add about a tablespoon more oil, or enough to coat the pan well once mixed with the tomatoes. Increase heat to medium-high then pour in the eggs. Once the edges of the egg are set, continuously push the cooked edges towards the center until the eggs are about 80% done (eggs are still a little wet).

Turn off the heat, add the remaining green onions, stir and use the residual heat from the pan to finish cooking the eggs.

Serve immediately with hot steamy rice and enjoy!