Bring a pot of water to a boil for blanching the tomatoes. Peel and finely dice the garlic and small dice the onion. Whisk the eggs with salt and white pepper.

Mix the soy sauce, ketchup, oyster sauce, sugar, MSG or bouillon, and salt and white pepper to taste in a small bowl.

Cut an X in each tomato skin. Blanch in the boiling water for 10–20 seconds until the skins loosen, then transfer to ice-cold water for 30 seconds. Peel. Dice two tomatoes and cut the other two into wedges.

Heat a pan and add part of the oil. Add the eggs; wait about 10 seconds, then scramble into large curds. Transfer to a bowl just before fully cooked; they will finish cooking in the sauce.

Add the remaining oil to the same pan. Add the garlic and onion and cook for about 2 minutes, until the onion starts turning translucent. Add the diced tomatoes.

Cook over medium heat until the diced tomatoes soften. Add the tomato wedges and cook for another 2 minutes, then add the prepared sauce.

Return the eggs to the sauce, stir and cook for about 20 seconds to let the sauce coat the eggs and finish cooking them. Remove from the heat and transfer to a bowl.

Top with finely chopped spring onion. Serve with hot white rice if desired.