In a mixing bowl, crack four fresh eggs and season them with a pinch of salt and pepper. Whisk them together until smooth and slightly frothy.

Heat a tablespoon of vegetable oil in a wok over medium-high heat. Once hot, pour in the beaten eggs. Cook undisturbed for about 10 seconds, then stir gently until just set, about 1-2 minutes. Transfer eggs back to the bowl.

In the same wok, add another tablespoon of oil, heat, then toss in minced garlic and the white parts of chopped green onions. Sauté for about 15 seconds until fragrant.

Add chopped tomatoes, ketchup, oyster sauce, sugar, and water. Stir and cook for 1-2 minutes until tomatoes soften and release juices.

Return scrambled eggs to the wok, mixing gently. Cook for another minute, then taste and adjust seasoning as desired.

Take off heat and drizzle toasted sesame oil over the dish, stirring gently. Garnish with the green parts of the green onion.