Crack four large eggs into a bowl, adding a pinch of salt and freshly ground pepper. Whisk until combined and frothy. Set aside.

Heat one tablespoon of vegetable oil in the wok over medium-high heat. Pour in the beaten eggs once shimmering, and cook for about 30 seconds until the edges set. Gently stir until just set, then transfer to a plate.

Wipe the wok clean and add another tablespoon of oil. Sauté minced garlic and white parts of green onion for 15 seconds until fragrant.

Add tomato wedges, ketchup, oyster sauce, sugar, and water to the wok. Stir and cook for 1-2 minutes until the tomatoes soften.

Return scrambled eggs to the wok, folding them into the tomato mixture while seasoning with additional salt. Cook for another minute, then drizzle with sesame oil. Garnish with green onion tops before serving.