In a small bowl, add the eggs, salt, and pepper. Whisk until combined. Set aside.
Heat a tablespoon of oil in your wok or large skillet over medium heat. Add the eggs and lightly scramble with a rubber spatula until almost done. The tops of the eggs should look slightly runny and glossy. Remove from the pan and set aside.
In a small bowl, add the water, ketchup, oyster sauce, soy sauce, sugar, and water and mix until combined. Set aside.
Heat another tablespoon in the wok over medium heat. Add the garlic and green onion and cook until fragrant, about 30 seconds.
Then add the tomatoes and cook for about 30 seconds to release their juices. Add the sauce and mix until combined. Cook until the tomatoes have reached a boil and have softened about 2-3 minutes.
In a small bowl, add the cornstarch and 1 tablespoon water and mix until combined. Once the tomatoes are at a boil, add to the tomatoes and mix to combine.
