Crack 4 eggs into a small bowl, season with a pinch of salt, and beat them with your chopsticks (or fork or whisk), until the yolks and whites are thoroughly combined.
Cut 2.5 tomatoes into 1-inch half wedges, removing the stems in the process. Dice the remaining half tomato into small cubes so that it breaks down more in the cooking process.
Split the 2 scallions down the middle, and chop finely into small pieces -- we will be cooking 3/4 of the chopped scallions to extract the aroma, but save some scallions at the end for additional garnish.
Preheat a non-stick frying pan over medium-high heat along with a tablespoon of oil. When the oil is hot, add in the beaten eggs -- you should hear sizzling immediately!
With your chopsticks, start pulling in the cooked parts of the egg from the edges of the pan towards the middle, letting the raw egg run back towards the edge of the pan.
Repeat until the eggs are about 90% cooked. Immediately remove the finished eggs from the wok and back into its original bowl. If you want soft and fluffy eggs, do not overcook!
Using the same pan, add another tablespoon of oil. After 20 seconds on medium heat, add in the chopped scallions and coat them in the hot oil until a fragrant aroma is released.
Add the chopped tomatoes and another pinch of salt to the pan to release the juices. Cover the pan with a lid to prevent too much juice from evaporating. Cook for 2 minutes.
When the tomatoes are almost done, return the egg to the pan, breaking up any large pieces and coating each piece of egg with all the tomato juice. Cook uncovered until eggs and tomato are done to your liking.
Serve immediately with freshly made white jasmine rice! Optionally, drizzle some sesame oil or a little bit of chili oil.