• Gather the ingredients.
  

Chop the vegetables

• Chop the tomatoes into large chunks (I like to chop each tomato into quarters, then cut each quarter into quarters again).
  3 large Tomatoes
• Chop the green onions. Roughly chop the cilantro.
  3 sprigs Green onion, 1 handful cilantro

Cook the eggs

• Crack the eggs into a bowl, and discard the shells. Beat the eggs until the egg whites and yolks are evenly combined.
  6 large Eggs
• Heat 1 tablespoon of the canola oil in the pan on high heat.
  2 tablespoons canola oil
• Add the beaten eggs. Cook the eggs until they are fluffy but not overdone. Check out these tips for how to fry the eggs.
  6 large Eggs
• Set aside the cooked eggs in a plate.
  6 large Eggs

Cook the tomatoes

• Heat the remaining oil in the pan on medium-high heat. Add the chopped green onions.
  3 sprigs Green onion
• Once the green onions begin to sizzle, add the chopped tomatoes.
  3 sprigs Green onion, 3 large Tomatoes
• Cook the tomatoes until they soften. If your pan is too hot, you can add 2 tablespoons of water to avoid burning the tomatoes.
  3 large Tomatoes
• Stir in the sugar and salt.
  ½ teaspoon Salt, 1 teaspoon sugar
• Push the tomatoes into the pan with the spatula to mash them. This helps the tomatoes turn into a gravy.
  3 large Tomatoes
• Once the tomatoes are softened and have formed a thick gravy, add the soy sauce. Mix to combine.
  3 large Tomatoes, 1 tablespoon light soy sauce
• Add the eggs back into the pan. Break up any larger pieces of egg by "chopping" them with the spatula.
  6 large Eggs
• Remove the pan from the heat. Mix in the sesame oil. Add the chopped cilantro on top as a garnish.
  ½ teaspoon sesame oil, 1 handful cilantro
• Enjoy your stir-fried egg and tomatoes!