Remove the chalaza from 2 eggs, add a pinch of salt, and whisk thoroughly.

Heat a pan and add 1/2 tbsp olive oil. Pour the whisked eggs into the pan.

Cut 4 tomatoes into bite-sized pieces.

Heat the pan again, add 1/2 tbsp olive oil, and stir-fry the tomatoes on high heat.

Once the tomatoes are partially cooked, add the scrambled eggs to the pan and reduce to medium heat.

Season with 1/2 tbsp sugar or honey, a pinch of salt, and ground pepper. Sprinkle chopped green onion.